Raspberry Lemon Cheesecake - Sugar Free – a delicious recipe with Crust, Grape-nuts, graham cracker crumbs, Splenda, butter, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Crust: In a blender, process Grape-Nuts into crumbs. Combine all ingredients. Press into a 9"" springform pan. Bake at 350 F (180 C) for 10 minutes. Cool.", "Filling: In a food processor or blender with a sharp blade, process ricotta cheese until smooth. Add creanm cheese and eggs. Beat. Add the remaining ingredients. Beat until smooth. Pour over the graham craker crust and bake about 40 minutes in a 350 F (180 C) oven.", "Raspberry Topping: In a saucepan, combine the juice, cornstarch and Splenda granular. Stir until smooth and cook, stirring until it begins to thicken. Stir in 1 package of raspberries and cook until the sauce is thick. Remove from heat and stir in the remaining raspberries. Pour over cheesecake and refrigerate overnight."]
1262
kcal
Calories
58
g
Fat
152
g
Carbs
41
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 23 ingredients. The key ingredients include: Low Fat Crumb Crust, 2/3 cup Grape-nuts cereal or 2/3 cup graham cracker crumbs, 2/3 cup graham cracker crumbs, 1/3 cup Splenda granular, sugar substitute, and more.
Yes, Raspberry Lemon Cheesecake - Sugar Free 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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