Low Carb Lemon Cheesecake Recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 10 slices
Ingredients:
- 1 package (3 oz) lemon sugar-free Jell-O
- 2 cups boiling water
- 4 packages (8 oz each) cream cheese, softened
- 1 cup Splenda (sugar substitute)
- 1/4 cup DaVinci sugar-free syrup (adjust to taste)
Instructions:
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Prepare Jell-O Mixture:
- In a bowl, dissolve the lemon Jell-O in boiling water. Stir until completely dissolved.
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Mix Cream Cheese Mixture:
- In a large mixing bowl, combine softened cream cheese, Splenda, and DaVinci syrup.
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Blend Well:
- Use a mixer to beat the mixture for about 3 minutes or until smooth and fluffy.
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Assemble and Chill:
- Pour the mixture into a Pam-sprayed pie pan, spreading it evenly.
- Refrigerate the cheesecake until firm, typically for at least 2 hours.
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Serve:
- Once chilled and set, slice and serve the cheesecake.
- Optionally, top each slice with freshly whipped cream for added indulgence.
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Variations:
- Experiment with other flavors of sugar-free Jell-O like strawberry or lime for different twists on this cheesecake.
Enjoy this easy-to-make, low-carb lemon cheesecake that’s perfect for dessert cravings without the guilt! It’s a crowd-pleaser even for non-dieters, thanks to its creamy texture and refreshing lemon flavor.
