Taming The Diabeastie

the low carb way

  • Pages

  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 17 other followers

  • Advertisements
  • Categories

  • Most Popular Recipes

  • Older Posts

  • Recent Comments

    Solitary Dancer on Resurrection
    Katy on Resurrection
    Neyla Craven on 3 Minute Microwave Bread
    Solitary Dancer on Time Out
    roz on Time Out
    Solitary Dancer on Cauliflower ‘Tater…
    Melinda on Cauliflower ‘Tater…
    Low Carb Breakfast O… on Egg Salad
    Solitary Dancer on 3 Minute Microwave Bread
    Kristin on 3 Minute Microwave Bread
    Arleen Skidmore on Sweetened Condensed Milk …
    Margaret on Brussels Sprouts with Pecans a…
    Bekah on Cheesy Chicken Cabbage Ca…
    Mock danish | ZyDra on Mock Danish
    lowcarbconfidential on Revival
  • Meta

  • Blog Stats

    • 269,856 visitors

No-Bake Cheesecake

Posted by Solitary Dancer on August 18, 2007

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


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!


   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.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: