" Splenda " D Cheesecake Sugar-Free Low-Carb

Recipe by itskimberly
READY IN: 1hr 20mins




  • Grahm cracker Crumb Crust:
  • Mix together: crumbs, Splenda, spices, and Almonds.
  • Stir in butter, mix well.
  • Press into bottom and slightly up sides of 10 inch spring form pan.
  • Set aside.
  • Filling: (whipped cream portion).
  • First beat heavy whipping cream until it starts to look frothy, then add ¼ cup Splenda and 1 teaspoons vanilla extract. Continue beating until firm peaks form.
  • Set aside.
  • Filling:
  • Preheat oven to 350°F.
  • In a separate bowl, thoroughly beat remaining filling ingredients (cream cheese, eggs, Splenda, cornstarch, vanilla extract, and lemon juice) with a mixer, for about 5 minutes; scraping down the sides occasionally.
  • Take half of whipped cream mixture and fold into filling.
  • Set aside other half of whipped cream mixture.
  • Pour filling into prepared pan.
  • Bake at 350°F for 35 - 40 minute.
  • Remove from oven and let cool for 5- 10 minute.
  • Reset oven to 475°F.
  • While cheesecake is cooling prepare topping.
  • Topping:
  • Mix together topping ingredients and pour over cake.
  • (Note: This is where that turned up lip comes in handy. If you are using a ready made crust, there will be a little extra topping left over, but not enough to bother trying to change the recipe; about ¼ cup or so.).
  • Return cheesecake to oven and bake at 475°F for 8 - 12 minute.
  • Cool, and chill cake for at least 4 hours before serving.
  • Just before serving decorate with remaining whipped cream and fruit of your choice . I prefer blackberries (as shown in photo).
  • Enjoy!