A friend of mine sent me this recipe and she thinks it came from Kraft. But we’re not sure of the source of this goodie.
The original recipe calls for sugar but I’m sure granulated Splenda would do just fine. If you want to use liquid Sucralose or Stevia you will have to experiment. Also, I have a link to a wonderful crust alternative if you want to give it a try. Of course it would be fine with no crust at all!
No-Bake Cheesecake
INGREDIENTS:
1 (1/4 ounce) envelope unflavored gelatin
1/2 cup sugar **SUBSTITUTE with granular Splenda
1 cup boiling water
2 (8 ounce) packages cream cheese, softened
1 teaspoon vanilla
6 ounces graham cracker pie crusts — Instead of this check out this crust. It’s a Chocolate-Almond Cheesecake Crust and LOW CARB!
DIRECTIONS:
1. Mix gelatin and sugar. Add boiling water and stir until gelatin mix is dissolved.
2. Beat cream cheese and vanilla with mixer until creamy.
3. Gradually add gelatin mixture, beating until well blended after each addition.
4. Refrigerate mixture for 45 minutes, stirring every 15 minutes.
5. Pour into pie crust. Refrigerate 3 hours or until firm.
