CREAMY NO-BAKE CHEESECAKE
1 packet unflavored gelatin
3/4 cup vanilla flavored sugar free syrup
24 ounces cream cheese, softened
1 cup heavy cream, whipped
"Graham Cracker" Pie Crust *
Prepare the crust according to the recipe for a baked crust. In a small pot, sprinkle the gelatin over 1/2 cup syrup and let soften 5 minutes. Heat and stir over low heat to dissolve the gelatin completely. Beat the cream cheese with the remaining 1/4 cup syrup until creamy. Gradually beat in the gelatin mixture. Chill until slightly thickened, about 1 hour, gently whisking occasionally to prevent lumps. Fold in the whipped cream. Pour into the crust and chill until set. Mine looked set after 2 hours, but I recommend chilling at least 6 hours.
Makes 12 servings
Freezing not recommended
* Calculated using the liquid Splenda version of the crust. Add 1 net carb per serving if using granular Splenda in the crust.
Per Serving: 368 Calories; 37g Fat; 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Click here for some tips for working with unflavored gelatin.
This is based on a non-low carb cheesecake recipe that I've made many times in the past. This low carb version came out delicious and creamy. It's light and rich at the same time and is very nice with raspberries over it. The servings are also generous. I've got some ideas for other flavors to make with this recipe, such as orange, lemon, tropical, coffee, etc.
If you wanted to save yourself the trouble of making a crust and using a springform pan, you could pour the mixture into 12 parfait glasses and serve it as a fluffy dessert topped with fresh fruit.
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