Low Carb No Bake Cheesecake With Shortbread Crust
This is a combination of recipes I found on the site with Splenda substituting the sugar.
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READY IN: 35mins
SERVES: 8
YIELD: 1 Cheesecake
UNITS: US
INGREDIENTS
NutritionCrust
- 3⁄4cup Carbquik baking mix
- 1⁄4
- 1⁄2
- 4(1 g) packets Splenda sugar substitute
Whipped cream
- 8ounces heavy cream
- 3(1 g) packets Splenda sugar substitute
Filling
- 8ounces cream cheese
- 1cup sour cream
- 2teaspoons vanilla
- 8(1 g) packets Splenda sugar substitute
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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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