Low Carb No Bake Cheesecake With Shortbread Crust
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This is a combination of recipes I found on the site with Splenda substituting the sugar.
- Ready In:
- 35mins
- Serves:
- Yields:
- Units:
ingredients
-
Crust
- 3⁄4 cup Carbquik baking mix
- 1⁄4 cup butter, softened
- 1⁄2 egg, beaten
- 4 (1 g) packets Splenda sugar substitute
-
Whipped cream
- 8 ounces heavy cream
- 3 (1 g) packets Splenda sugar substitute
-
Filling
- 8 ounces cream cheese
- 1 cup sour cream
- 2 teaspoons vanilla
- 8 (1 g) packets Splenda sugar substitute
directions
- Preheat oven to 400 degrees.
- For crust, mix all four ingredients until moistened.
- Press into greased pie pan or spring form pan.
- Bake for 5-10 minutes until lightly browned.
- Cool completely.
- For filling, whip heavy cream and Splenda until stiff. Set aside.
- Beat cream cheese until smooth.
- Add sour cream, vanilla, and Splenda. Mix well.
- Fold whipped cream into filling mix.
- Spread filling on top of crust.
- Chill for 4-8 hours. If filling is too soft cheesecake can be frozen.
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This is a combination of recipes I found on the site with Splenda substituting the sugar.
