NO-BAKE LEMON CHEESECAKE
1 packet unflavored gelatin
1/2 cup fresh lemon juice, juice of 3 small lemons
24 ounces cream cheese, softened
2 1/2 cups granular Splenda or equivalent liquid Splenda *
1 teaspoon vanilla
5 teaspoons lemon zest
1 drop yellow food color, optional
1 cup heavy cream, whipped
Whipped cream or Whipped Topping for garnish, optional
In a small pot, sprinkle the gelatin over the lemon juice and let soften 5 minutes. Heat and stir over low heat to dissolve the gelatin completely. Beat the cream cheese, Splenda and vanilla until creamy. Gradually beat in the gelatin mixture and lemon zest then beat until fluffy. Beat in the food coloring until well blended. Gently fold in the whipped cream. Pour into a 9-inch pie plate and chill until set, about 5-6 hours. Garnish with whipped cream or Whipped Topping, if desired. This tastes even better the next day.
Makes 8 servings
Can be frozen, but the quality will suffer
* If you're using liquid Splenda, I suggest mixing it with the lemon juice/gelatin mixture before adding it to the cream cheese. That will help it to be more evenly distributed.
With granular Splenda:
Per Serving: 439 Calories; 41g Fat; 8g Protein; 12g Carbohydrate; trace Dietary Fiber; 12g Net Carbs
With liquid Splenda:
Per Serving: 409 Calories; 41g Fat; 8g Protein; 5g Carbohydrate; trace Dietary Fiber; 5g Net Carbs
This is a lemon version of my No-Bake Key Lime Cheesecake.
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