Low Carb Lemon Cheesecake

Submitted by Mystymystery

"Thanks to 'Wendy' from the low-carb support newsgroup for this recipe. Its very easy and good enough for non-dieters also. The only way I modified this recipe was to reduce slightly the amount of DaVinci syrup."

 

• Ready In: 10mins
• Ingredients: 5
• Yields: 10 slices

ingredients

• 1 (1 ounce) package sugar-free lemon Jell-O powder
• 2 (8 ounce) packages cream cheese
• 4 (1 g) packets Splenda sugar substitute
• 1 cup boiling water
• 1⁄4 cup da vinci vanilla coffee syrup

directions

1. Boil water and dissolve lemon Jell-O.
2. Mix in softened cream cheese, Splenda, and syrup.
3. Beat with a mixer for about 3 minutes or until well blended and fluffy.
4. Pour into a Pam sprayed pie pan, and refrigerate until firm.
5. You can use other flavors of Jell-O for this.
6. Strawbery and lime are also excellent.
7. Top with freshly whipped cream.

Reviews

[Chill]

I loved this recipe. It is so light and such a wonderful taste. AND EASY!!! DH wasn't impressed, but I think maybe he sliced the pieces too big, this is very rich, a little goes a long way. I read you can freeze the cheesecake in slices and take out whatever you need. I'll try that and let you know. Thank you for giving my low carb family a nice dessert.