Looking for LowFat SugarFree Cheesecake

HELP I have lost this recipe it has the cream cheese, cool whip splena and can' remember the rest but the topping is your choice of sugarfree pudding. Hope someone can help.
Deb

I've got this recipe from the book called "Eating Well after WLS"

BASIC CHEESECAKE

1 8oz container fat free cream cheese
1/2 pound of soft tofu
1/2 cup egg substitute
6 packets artificial sweetner
1/2 teaspoon of vanilla
1/4 teaspoon of almond extract
6 tablespoons egg  substitute
1/4 teaspoon cream of tartar
butter-flavored cooking spray

1.  Preheat oven to 350
2.  In a large bowl, using an electric mixer, beat together cream cheese, tofu, egg substitute, sweetener, vanilla, and almond extract until smooth and creamy.
3.  In a small bowl, using an electric mixer, whip egg white egg substitute with cream of tartar
until it forms stiff peaks.
4.  Gently fold whipped egg whites into cream cheese mixture.
5.  Coat a 8 inch square pan with cooking spray and pour in batter.  Place cake pan into a baking pan and pour ho****er into baking pan until it reaches halfway up the sides of the cake pan.  Place in oven and bake for 30 mins.
6.  Let cool, then refrigerate for at least 4 hours.

MAKES 8 SERVINGS

CALORIES: 59.13
PROTIEN: 7.98 G
FAT: .84G
CARBS: 3.91 G
CHOLESTREROL: 5MG
FIBER: .34 G
SODIUM 185.46 MG



ENJOY!

This sounds good! Do you recall where you got the recipe? If you find it please share it as it does sound yummy! Thanks christine (internetnut)

Thank you for your cheese cake recipe but that is not the one I am looking for, the one I had was simple no eggs, tofu. Hope someone has a simple one

Thanks
Deb

Hi Deb,

I have a few different recipes I'll include below.  Hope one of these is what you needed.

NO BAKE SUGAR FREE CHEESECAKE  8 oz. fat free cream cheese 1/3 cup granulated sugar substitute 1 TBS. lemon juice 8 oz. fat free frozen topping 1 fat free graham cracker crust Sugar-free strawberry jam (optional)   Soften cream cheese to room temperature and blend with sugar substitute. Add lemon juice and fold in thawed topping. Pour into crust and chill for at least 2 hours. Top with sugar-free strawberry jam if desired.

Summer Easy No-Bake Cheesecake

• 1 pre-made graham cracker or shortbread pie crust
• 1 sugar-free package of Jello "cheesecake flavor" instant pudding mix
• 1 fat-free 8 oz package of cream cheese
• 1/2 tub of low-fat or fat-free cool whip topping.

Directions

Follow the directions on the pudding box, stir mix and milk till almost thick, then add the cream cheese and cool whip. Beat till fluffy and thick. Pour this mixture into the pre-made pie crust. Cover and chill in the refrigerator for a few hours.

*Optional: topping can be sugar-free frozen strawberries or any fruit you choose. You can also drizzle melted sugar-free ice cream topping like chocolate or caramel.

Baked Cheesecake 5 packages of 8 oz cream cheese 4 large eggs ¾ cup Splenda 1 1/2 tsp vanilla extract 1/2 cup heavy cream ¼ tsp lemon zest A dash of nutmeg   Cook completely or the texture will not be right. Make sure cream cheese and eggs are at room temp (very important). Preheat oven to 350°F. Spray spring form pan with non-stick spray. In large bowl, mix eggs, cream, sweetener, and extract. Add cream cheese in small chunks for easier beating.   Add lemon zest. Add dash of nutmeg. After all lumps are gone pour into pan and bake for 55 to 60 mins. Refrigerate overnight, top with blueberries and/or strawberries.   4.5 grams carbs per serving.

I found this recipe not sure if it's the one you were referring to...

No-Bake Cherry Cheesecake

Ingredients

 

1 - 8oz pkg cream cheese, non-fat 1 - 8oz Cool Whip Lite 1 - 3/4 cups Splenda 1 - can Cherry Pie Filling, Light 1 - 9" Graham Cracker Pie Crust

Directions

 

In a large or medium mixing bowl - put in the cream cheese and using a mixer on medium speed blend the Splenda. Then add the Cool Whip and mix well. Pour mixture into pie crust. Top with the Cherry Pie Filling. Place in refrigerator for an hour or 2 to let set-up. **note: You can add some of the filling into the mixure and it makes the Pie more colorful. Makes 8 1-slice servings ** also the nutritional value is not based on the Cherry Pie Filling being the Light option. Number of Servings: 8

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 309.7

• Total Fat: 7.2 g
• Cholesterol: 2.2 mg
• Sodium: 322.4 mg
• Total Carbs: 43.8 g
• Dietary Fiber: 0.9 g
• Protein: 5.5 g

No Bake SF Pumpkin Cheesecake:

Ingrediants:
Block of Light Cream Cheese
Can of Pumpkin
1/4 cup of Splenda Blend (or 1/2 cup Splenda)
tsp of Pumpkin Spice
8 oz tub of SF Cool Whip
Graham Cracker Crust

Directions:
Mix the first 4 ingrediants with blender until no lumps (I use my imersion blender).
Fold in the SF Cool Whip (if you like more pumpkin taste - only use 6oz instead of the whole tub)
Plop it in a Grahamn Cracker Crust
That's it.

Leave in fridge for at least 4 hrs to overnight for it to firm up