My Citrus Cheesecake Dessert
- Reviews 1
Ready In: 1 hr 30 mins
Serves: 24
Yields: 24 cookies
Ingredients
Crust
- unsalted cracker, crushed
- 1⁄2 cup water
- 1⁄4 cup maple syrup, no sugar added
Filling
- 1 (1/3ounce) package sugar-free lime gelatin
- 2 (8 ounce) packages fat free cream cheese
- 1⁄2 cup fat free sour cream
- 3 egg whites
- 3 (1/16ounce) packets sugar substitute (equal, splenda, etc.)
- 1⁄2 tablespoon vanilla extract
- 1⁄4 cup sugar-free maple syrup
- 1 1⁄2 tablespoons flour
Topping
- 1 lemon, unpeeled
- 1 orange, unpeeled
- 24 blueberries
- 3 (1/16ounce) packets sugar substitute (equal, splenda, etc.)
- 1 1⁄2 tablespoons sugar-free maple syrup
Directions
- Preheat conventional oven to 325°F.
- Crush the crackers, add water and maple syrup.
- Spray with cooking spray and line a 9x11 (or similar) pan with the mixture and place in oven for 10 minutes.
- Meanwhile, soften cream cheese by placing in the microwave for 1 minute and combine it with flour and lime Jello powder.
- Add egg whites and mix with electrical mixer.
- Add sour cream, vanilla, and sugar substitute, mix until even.
- Take the crust out of the oven and turn up the heat to 450°F.
- Evenly spread the filling in the pan.
- Bake for 10 minutes then reduce heat to 250°F and bake for 30-40 minutes.
- Take out and cool for a few minutes. Then go over the edges with knife to separate cake from pan.
- Cut into 24 square pieces. Let cool before removing because it will fall apart otherwise. Topping is optional but it makes it look pretty.
- Cut up the lemon in a food processor to where its pretty much a light yellow mush.
- Peel orange and cut up the PEELS. Combine with lemon.
- Add the maple syrup and sugar substitute to the mixture.
- Smooth about 1 teaspoon of mixture on each cake.
- Add 1 blueberry on top of each cake and sprinkle with sugar (optional).
- Chill for at least 2 hours before serving.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off