looking for a recipe
I haven't seen one on here but this is the one that I am going to try for Easter
*disclaimer* I haven't made it yet!
graham cracker crust
Filling:
3 8oz packs low fat (or fat free) Cream cheese
3/4 cup splenda or diabetisweet
3 eggs
1 cup fat free 1/2 & 1/2
1 Tablespoon grated lemon peel
3 Tablespoons fresh lemon juice
1/4 teaspoon salt
Heat oven to 325 degrees,
In a large bowl beat cream cheese until flufft beat in splenda, add eggs 1 at a time and beat in completely. add in half and half and remaining ingredients. Pour into crust - bake 55-60 minutes or until set but slightly jiggly in the center
Refridgerate at least 2 hours - serve
Hope that this helps!
Liz
*disclaimer* I haven't made it yet!
graham cracker crust
Filling:
3 8oz packs low fat (or fat free) Cream cheese
3/4 cup splenda or diabetisweet
3 eggs
1 cup fat free 1/2 & 1/2
1 Tablespoon grated lemon peel
3 Tablespoons fresh lemon juice
1/4 teaspoon salt
Heat oven to 325 degrees,
In a large bowl beat cream cheese until flufft beat in splenda, add eggs 1 at a time and beat in completely. add in half and half and remaining ingredients. Pour into crust - bake 55-60 minutes or until set but slightly jiggly in the center
Refridgerate at least 2 hours - serve
Hope that this helps!
Liz
This is one that I apparantly had saved to my computer - although I know I have never made it. And I don't even know where I got it from. The measurements aren't exact - I assume the cream cheese is 8 ounces maybe? I also have another sf cheesecake recipie that is really good - I will post that one sometime tonight or tomorrow. It doesn't have sf pudding in it, though.
cheescake
1 tbsp vanilla
soften 1 pkg fat free cream cheese at room temp
1 tub of free coolwhip
1 pkg SF pudding of your choice maake to pkg directions with fat free milk
honey graham crackers crumbled (I assume you can make/buy a regular graham cracker crust instead, as well)
place crumbled graham crackers in the bottom of a pan
mix all ingredients together and spoon on top of crust and refrigerate for 1 hr
cheescake
1 tbsp vanilla
soften 1 pkg fat free cream cheese at room temp
1 tub of free coolwhip
1 pkg SF pudding of your choice maake to pkg directions with fat free milk
honey graham crackers crumbled (I assume you can make/buy a regular graham cracker crust instead, as well)
place crumbled graham crackers in the bottom of a pan
mix all ingredients together and spoon on top of crust and refrigerate for 1 hr
Instead of complaining that the rosebush has thorns, be happy that the thorn bush has roses. 
Here's my cheesecake recipie:
PREHEAT OVEN: 350
Crust: (or save yourself the trouble and buy a pre made crust. I use the oreos cause I like a chocolate crust. Also, if you want to make individual cheesecakes, the sf oreos fit very well in the bottom of a muffin tin whole, just use a liner)
24 SF oreo cookies, crushed fine
2 Tablespoons Melted butter
Combine ingredients for crust, press into springform pan. Set aside
Cheesecake filling:
2 1/4 pounds (36 ounces) LF or FF cream cheese, room temp
1 2/3 cup Splenda Granular
5 eggs room temp
1 Tablespoon Vanilla Extract
Beat cream cheese until smooth light and fluffy with an electric mixer
Add splenda, cream until light and fluffy and well combined. Scrape bowl as needed
Add eggs, one at a time, and beat well after each addition
Add Vanilla
Pour into prepared pan (or cupcake tins)
If using regular large cheesecake size, bake approximately 1 or 1 1/2 hours depending on size of springform pan. You want it set but still a little jiggly.
If using muffin tins, it will probably take about 30 mins until set.
Refrigerate at least 4 hours or preferably overnight.
I like to top mine with fruit, or sf chocolate sauce/sf caramel sauce
You could also add a 1/2 tsp or so of any other extract flavor (lemon for example...) to make it a flavor cheesecake you would like.
Enjoy!
Pam
PREHEAT OVEN: 350
Crust: (or save yourself the trouble and buy a pre made crust. I use the oreos cause I like a chocolate crust. Also, if you want to make individual cheesecakes, the sf oreos fit very well in the bottom of a muffin tin whole, just use a liner)
24 SF oreo cookies, crushed fine
2 Tablespoons Melted butter
Combine ingredients for crust, press into springform pan. Set aside
Cheesecake filling:
2 1/4 pounds (36 ounces) LF or FF cream cheese, room temp
1 2/3 cup Splenda Granular
5 eggs room temp
1 Tablespoon Vanilla Extract
Beat cream cheese until smooth light and fluffy with an electric mixer
Add splenda, cream until light and fluffy and well combined. Scrape bowl as needed
Add eggs, one at a time, and beat well after each addition
Add Vanilla
Pour into prepared pan (or cupcake tins)
If using regular large cheesecake size, bake approximately 1 or 1 1/2 hours depending on size of springform pan. You want it set but still a little jiggly.
If using muffin tins, it will probably take about 30 mins until set.
Refrigerate at least 4 hours or preferably overnight.
I like to top mine with fruit, or sf chocolate sauce/sf caramel sauce
You could also add a 1/2 tsp or so of any other extract flavor (lemon for example...) to make it a flavor cheesecake you would like.
Enjoy!
Pam
Instead of complaining that the rosebush has thorns, be happy that the thorn bush has roses.
super fast noo bake cheescake pie.
1 pkg 1/3 less fat cream cheese(softened)
1 tub of cool whip
1 SF cheescake pudding mix, mix with 1 1/2 cups fat free milk
mix all ingredients together eithe with a hand mixer or regular mixer
if you want to use a crust - I put about 2 cups of fiber one cereal or any low sugar cereal in the food processor and pulverize then I put them in a pie dish and spray the crumbs with some butter spray then I put the filling mixture on top and refrigerate,
you can also top with your favorie fruit like strawberries or blueberries
you can replace the cheesecake SF pudding with chocolate pudding and for a different taste add 1/8 tsp peppermint ext. and it tastes like girlscout cookies
prep time less then 20 minutes
1 pkg 1/3 less fat cream cheese(softened)
1 tub of cool whip
1 SF cheescake pudding mix, mix with 1 1/2 cups fat free milk
mix all ingredients together eithe with a hand mixer or regular mixer
if you want to use a crust - I put about 2 cups of fiber one cereal or any low sugar cereal in the food processor and pulverize then I put them in a pie dish and spray the crumbs with some butter spray then I put the filling mixture on top and refrigerate,
you can also top with your favorie fruit like strawberries or blueberries
you can replace the cheesecake SF pudding with chocolate pudding and for a different taste add 1/8 tsp peppermint ext. and it tastes like girlscout cookies
prep time less then 20 minutes
this is what I make for my no bake lemon cheesecake
1 block of reduce fat cream cheese
1 pack of sugar free lemon pudding mix
2 cups of milk
Toss in blender until smooth...
Now if you want it fluffier- you can fold in some sugar free cool whip, but I don't. And once in the fridge for a few hours it hardens up really nice. Oh yeah some times I fold in some fresh blueberries to get in some fruit.
1 block of reduce fat cream cheese
1 pack of sugar free lemon pudding mix
2 cups of milk
Toss in blender until smooth...
Now if you want it fluffier- you can fold in some sugar free cool whip, but I don't. And once in the fridge for a few hours it hardens up really nice. Oh yeah some times I fold in some fresh blueberries to get in some fruit.
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