I am not coy in letting you know that I am the Cheesecake Queen! I bake a no sugar cheesecake to celebrate the most important occasions in our house. It is the best dessert that just happens to PERFECTLY translate into a sugar free version with Splenda or Truvia.
It’s creamy, soft, tangy and just a wonderful cake that you can serve to everyone at the table… and no one thinks anything other than ‘WOW, THIS IS GOOD!’ Cheesecakes are popular and they are actually easy. Bake this one for Thanksgiving, Christmas, birthdays, or any time you need a little something sweet to serve after a meal.
Don’t be afraid… give it a try.
Christmas Cheesecake. This. Is. It. Drop the mic.
Author: Susan Maria Leach, Before & After
Ingredients
Crust
- One, 8 ounce package Voortman's sugar free shortbread or almond cookies
- 1 tablespoon butter
Filling
- Two, 8-ounce packages, Philadelphia Reduced Fat Cream Cheese
- ½ cup Truvia or 1 cup Splenda
- 1½ teaspoons vanilla extract
- ½ cup Fage Total Greek yogurt - buy an individual container for this recipe as it is the best brand
- 3 large eggs
Fruit Topping
- One half pint of fresh raspberries fork mashed with a little Splenda in a bowl
Instructions
- In food processor pulse about ⅔ of the cookies until evenly ground. Add butter and pulse until mixture resembles damp sand. Transfer to springform pan or pie plate and press firmly on bottom using bottom of measuring cup. Place on a cooking sheet and set aside.
- Preheat oven to 325 degrees.
- In same food processor, wiped clean but not washed, blend the cream cheese, sugar replacer, vanilla and Greek yogurt until very smooth, scraping down sides and re-blending until creamy. Add the eggs, one at a time, plus the yolk and process for 30 to 60 seconds until smooth. Scrape down bowl. Pulse again.
- Pour into the crust and bake until sides are puffed and center is set but still slightly jiggly, 30 to 35 minutes. Better to slightly under bake than over bake. I judge by gently moving the cookie sheet and watching the movement in the center of the cake.
- Remove and cool to room temperature. Chill for 2 or more hours before cutting and serving a little of the raspberries on the plate.
Perfect Christmas cheesecake!
Would love to see the nutritional facts on these recipes. Protein….calories….etc
How do you get the nutritional information for these recipes?
Hi Kelly! It’s a great recipe, yes? The servings may vary depending on how far you are in your journey, how many others you’re feeding, etc. Here’s a great bit of reading why mileage per recipe (MPR) may vary 😉 -Alison
https://www.bariatriceating.com/2016/06/dont-post-nutrition-stats-recipes/
Will this freeze well?
Hi Holly, I would think so, wrapped well, just like any other cheesecake. Give it a try! -Alison
I cannot have any sweetners even at a so called natural state; is there anything else I can use?
Hi Elisabeth, your best bet in this case would be Stevia, a Plant based sweetener. That would be the most natural appropriate item for us. -Alison
How much Stevia?
I had to look into this for you. According to conversion charts, you’ll want to use 1/4 c Stevia to 1 cup of Splenda. -Alison
Recipe sounds absolutely great… I’m planning on going out to get the ingredients today. Planning on taking them to a Christmas Eve I would like to make them as individual portions… Have you done this before? How many servings do you think it would be? And how long would you think they would take to cook. Thank you in advance for any help that you might be able to give me to make these…
Hi Trish, sounds like you will have a wonderful gathering! Here is the recipe for the oreo mini cheesecakes. It calls for 25 minutes of baking, this might be similar, but no guarantees. Try for 25 and watch them carefully!! -Alison https://www.bariatriceating.com/2011/12/oreo-cheesecake-minis/