Mackie's Low Carb/Sugar Free Cheesecake

"I got this from a friend that was on Atkins. I have diabetic family members and decided to take it to a family dinner! Wow, those that weren't diabetic couldn't tell."
 
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photo by PumpKIM photo by PumpKIM
photo by PumpKIM
photo by Allison D. photo by Allison D.
photo by Jon S. photo by Jon S.
photo by Megan S. photo by Megan S.
photo by Amber K. photo by Amber K.
Ready In:
55mins
Ingredients:
5
Serves:
8
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ingredients

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directions

  • Mix cream cheese in mixer until smooth.
  • Add sour cream.
  • Add 1 egg at a time.
  • Add remaining ingredients and mix until smooth.
  • Spray a pie pan with PAM and pour in cheesecake mixture. Place cheesecake in a larger pan with enough water so that the water goes up 1/3 to 1/2 up the side of your cheesecake.
  • Bake 38-45 minutes at 375 degrees.
  • If you are concerned about fat and calories you may use lite cream cheese or a combination of regular and lite.
  • Note though that doing so will add carbs to the recipe and it may effect the texture.

Questions & Replies

  1. Can I use sugar twin instead of Splenda?
     
  2. The recipe calls for one cup of sour cream I only have a half cup is that okay
     
  3. How did you make the topping on this cake? Looks very good, haven't tried yet.
     
  4. I buy Phil cream cheese in bulk. Is 8 oz. the same as 1 cup?
     
  5. Going to make this tomorrow, but not sure what you mean by 295ml of sweetener. Is it 295g?
     
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Reviews

  1. Great cheesecake! I added a bottom crust of ground up walnuts, unsweetened coconut, Splenda and butter and added some cinnamon and nutmeg to the batter. Then I made a topping (to put on the cooked cheesecake) of chopped apples, cooked until just soft with a sauce using water, cornstarch, a little Splenda, cinnamon, nutmeg and a pinch of ginger. I already had it in a springform pan before I read the part about cooking it in a pan of water, so I omitted that and just baked it. It came out perfectly! A great diabetic dessert.
     
  2. This cheesecake was fantastic. I used Stevia, sugar free shortbread cookies for the crust and added blueberries to the top. I will definitely be using this recipe again. My boyfriend says it was his favorite cheesecake that I've made so far.
     
    • Review photo by Allison D.
  3. AWESOME! I was debating between this recipe and another one but I'm so glad that I chose this one! It's so creamy & came out beautifully! I did make it more low fat by subbing with fat free & reduced fat cream cheese as well as fat free sour cream and egg substitute. I also used a chocolate crust & swirled in some raspberry Polaner jelly. We had the whole thing ate in a couple of days! With my brands, I calculated 8 servings at 4WW points. It's so hard to find a "diet" cheesecake that tastes like the real thing. Thank you so much for this wonderful recipe that will definitely be a keeper for us!
     
  4. Excellent! This is a huge hit every time I make it! Sugar Free Chocolate Syrup works well mixed in, or as a topping.
     
  5. Great recipe for a healthier cheesecake. I divided the recipe by 3 and made about a 6" x 3" cheesecake. Added a tsp of caramel extract. Topped with Lily's sugar free chocolate chips, everyone loved it. Thank you!
     
    • Review photo by Jon S.
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Tweaks

  1. Stevie for Splenda. Divided recipe by 3. Added tsp caramel, & sugar free chocolate chips.
     

RECIPE SUBMITTED BY

I am a fitness instructor with a passion for cooking. I love to take recipes and see if I can convert them to something a little lighter but still tastes great.
 
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