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.
- One, 8 ounce package Voortman's sugar free shortbread or almond cookies
- 1 tablespoon butter
- 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
- One half pint of fresh raspberries fork mashed with a little Splenda in a bowl
- 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.