Cheesecake With Cream Topping (Healthier Version) – a delicious recipe with graham cracker pie crust, cream cheese, Splenda sugar substitute, vanilla, lemon, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix Cream Cheese, Splenda, 1 teaspoon Vanilla Extract, and Lemon Juice and blend in a mixer until smooth.
2
Add in eggs one at a time while continuing to mix.
3
Pour into Pie Shell.
4
Bake in a pre-heated oven at 325 F for 50-55 minutes.
5
While the cheesecake is baking, mix Sour Cream, Splenda and 1 teaspoon Vanilla extract in a small bowl.
6
Stir by hand until well mixed.
7
Store in refrigerator until the cheesecake is done.
8
Remove cheesecake from the oven and turn off the oven.
9
Top the cheesecake with the sour cream topping and spread evenly over the top of the cheesecake.
10
Place back in the warm oven and let sit for 30 minutes while the oven is cooling down.
11
Remove from oven and refrigerate until ready to eat.
1380
kcal
Calories
101
g
Fat
91
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 graham cracker pie crust, 32 ounces fat free cream cheese, softened at room temperature, 1 cup Splenda sugar substitute, 1 teaspoon vanilla extract, and more.
Yes, Cheesecake With Cream Topping (Healthier Version) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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