Best Low Carb Liquid Splenda Cheesecake Recipes

BEST EVER LOW CARB CHEESECAKE

Steps:

• Preheat oven to 300 degrees.
• Cream softened cream cheese with splenda until very smooth.
• Blend in sour cream, vanilla, and lemon juice.
• Add eggs one at a time and beat until smooth but don't overbeat.
• Pour mixture into an 8 or 9 inch springform pan and wrap bottom and sides of pan with tin foil to form a watertight barrier.
• Set pan in larger pan (I use a big roaster) and add water to about half way up the springform.
• Place into oven and cook 1 hour. Reduce heat to 200 and cook another hour.
• Cool slowly at either room temp or it is actually best to turn off the oven and leave the cheesecake in it overnight to cool. (Cheesecakes most often crack due to overbeating and cooling too rapidly).
• Place in fridge for several hours before serving.
• Top with your favourite fresh fruit if desired and whipped cream.

NO-BAKE PECAN CHEESECAKE RECIPE

Steps:

• In a medium-sized mixing bowl, mix the two tablespoons of melted butter, pecans, and a pinch of salt. Then, combine well using a rubber spatula.
• Afterward, press the pecan crust mixture onto the bottom of the pie dish using the flat-bottomed glass. With that, make sure to press well to make a crust. After that, set aside.
• Before anything else, whisk the half cup of Splenda with the two tablespoons of water in a saucepan. Then, place the saucepan over medium-high heat. With that, make sure to whisk until the sweetener dissolves.
• After that, bring the Splenda mixture to a boil. Then, whisk the mixture every 30 to 60 seconds. Afterward, boil for 10 minutes or until the mixture turns into a brown color.
• Next, add your butter and whisk it in until it becomes melted.
• Then, remove the saucepan from the heat.
• Afterward, whisk in your whipping cream, caramel extract, and salt until everything combines well. Lastly, set aside for later.
• First and foremost, prepare a large bowl. Then, add the cream cheese, caramel extract, and vanilla. With that, ensure to beat using an electric mixer until combined well.
• After that, add the whipping cream. And make sure to whip until it becomes creamy and thick.
• Afterward, add the packets of Splenda into the mixture. And ensure to mix well till combined well. Then, set it aside.
• Next, take your prepared pecan crust. Then, scoop your cream cheese mixture and place it on top of your pecan crust. After that, spread using a rubber spatula. With that, make sure to spread evenly. Afterward, add your topping and place it inside the refrigerator. Ensure to chill for at least 4 hours to set.
• Finally, serve and enjoy!

" SPLENDA " D CHEESECAKE SUGAR-FREE LOW-CARB

Steps:

• 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!

LOW CARB CHEESECAKE NO CRUST

Steps:

• Mix together softened cream cheese, 1/2 cup splenda, and 1/2 teaspoon vanilla, beat well.
• Then add 2 eggs and beat again.
• Cook in a pyrex dish about 6 x 6 glass dish at 350 degrees for 40 to 45 minuntes.
• Until center is firm.

LOW-CARB CHEESECAKE

Steps:

• Mix together cream cheese, Splenda, and extracts. Then add eggs and beat until creamy.
• Pour into a greased pie pan.
• Bake for 35 minutes at 350°F or until cracked and golden brown.

LOW CARB MINI CHEESECAKES

Steps:

• Preheat oven to 325 degrees.
• Combine cream cheese, Splenda and vanilla until smooth.
• Add eggs one at a time, beating until smooth.
• Spray cupcake pan with cooking spray.
• Fill each cupcake hole 3/4 full.
• Set cupcake pan in a jellyroll pan or any other pan that is large enough for the cupcake pan to sit in.
• Fill jellyroll pan about half with water.
• Bake for 30 minutes.
• Let sit until cooled.
• Chill in refrigerator for about 1 hour or so.
• (I was impatient I threw one in the freezer for about 15 minutes to chill it) If you would like to freeze it, just put cool pan into freezer.
• When it freezes, you can just pop them out of the pan and put them into a ziplock bag then back into the freezer.