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Sugar Free Crustless Cheesecake Recipe Low Carb



Servings: 10, Serving Size: 1 slice  |  Prep Time: 10 minutes


1 8-oz pkg fat-free cream cheese, softened
1 cup fat-free ricotta cheese
1 cup fat-free sour cream
2 eggs
1 egg white
1/3 cup Splenda Sugar Blend for Baking
1/2 lemon, juiced
1/2 tsp vanilla
1/4 cup sugar-free raspberry preserves
1 cup raspberries


Nutrition Facts


Calories 115

Carbohydrate 13g

    Dietary Fiber 1g

    Sugar 10g

Fat 1g

Sodium 215mg

Cooking Methods

  1. Preheat the oven to 325F. Coat a 9-inch pie plate with cooking spray.
  2. In a large bowl, beat all ingredients (except preserves and berries) with an
    electric mixer at high speed. Beat until smooth. Pour the mixture into the pie plate.

  3. Bake for 45-50 minutes, until golden. Remove from the oven and let cool in
    the refrigerator.

  4. In a small saucepan, melt the raspberry preserves over low heat. Remove from
    heat and stir in fresh raspberries. Set aside to cool.

  5. Remove cake from refrigerator and evenly spread the cooled raspberry mixture over the
  6. Refrigerate until ready to serve.


Fun Facts / Cooking Tips

Cooking Tips, Kitchen Tips and Fun Facts

This sugar free cheesecake is also low in fat, low carb and low calorie. This sugar free cake could certainly sum up your healthy meal. And if you don't like raspberries, you can even substitute it with sugar-free strawberry preserves and fresh strawberries.



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