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Prep 10 mins
Cook 5 mins
Only 4 carbs per 1/2 cup serving, and it tastes so good.
Make and share this Low Carb No Bake Cheesecake recipe from Food.com.
- Mix gelatin and Splenda. Add boiling water, stirring until dissolved.
- Beat the cream cheese with the vanilla.
- Slowly add the gelatin until well-mixed.
- Chill until firm.
At first I didn't really care for this, but then after adding a teaspoon of sugar-free raspberry preserves and a drizzle of sugar-free chocolate syrup, I was thrilled with the team of flavors. Together it makes a great dessert!