Does anyone have a Suger free cheese cake recipe ??  would like to make one for thanksgiving thanks for your help

Jello makes a SF FF cheese cake mix that can just be put in a graham cracker crust and put in the fridge...pretty easy.

Here are 2 recipes I copied and pasted from entries made in the past. I don't know who wrote them.

16 oz cream cheese (reduced fat is fine but fat free tastes bad)

1 C splenda

3 large eggs

1 tsp vanilla

combine all ingredients and beat well.  You can do this without a crust if you like.  I usually will used crushed walnuts or almonds with a little bit of I can't believe it's not butter as my crust.  But it's not necessary.  It still tastes great.  Pour the ingredients into a spring form pan and bake at 350 for 30 mins.  You can add cocoa or sugar free Jell-O or even sugar free jam swirled into it

      I make a low carb cheesecake you don't have to bake.
2 pkgs of cream cheese
1 container of SF coolwhip
1/2 cup splenda. 
Blend really well.  You can add fruit or sf Jello to this for flavor or top with sf or fresh fruit.
I use a graham cracker crust or you could make a crust with crushed nuts.

Here's some I found. I haven't tried them but I do plan to try one for christmas.

Mousse Cheesecake - Sugar Free

• 2 cups graham cracker crumbs
• 1/2 cup margarine, melted
• 1 ounce unflavored gelatin (1 envelope knox brand)
• 1/4 cup water
• 24 ounces fat free cream cheese, softened (3 packages)
• 1 1/8 cups Splenda granular (or 30 pkg. of equal)
• 5 ounces evaporated milk
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups fat free whipping cream (I used fat free cool whip)

Combine graham cracker crumbs with margarine. Press onto bottom and.

up sides of 9" spring form pan or 9 X 13 pan; chill. In small saucepan, sprinkle gelatine over cold water; let stand 1 minute. Stir over low heat until completely dissolved, about 3 minutes; set aside.

 

In large bowl, beat cream cheese with splenda until fluffy, about 2 minutes. Gradually add evaporated milk and lemon juice; beat at medium-high speed until mixture is very fluffy, about 2 minutes. Gradually beat in gelatine mixture and vanilla until thoroughly blended. Fold in whipped cream. Pour into crust; chill 8 hours or overnight.

Pumpkin Cheesecake - Low Carb

• 6-8 ounces pecans (or favorite nut)
• 2 tablespoons Splenda granular, sugar substitute
• 5 tablespoons butter, melted
• 32 ounces cream cheese (room temp, 4-8oz packages)
• 1 cup Splenda granular, sugar substitute
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 15 ounces solid-pack pumpkin
• 3 eggs
• 1 tablespoon vanilla
• nonstick cooking spray

Preheat oven to 350 degrees. Crush nuts & Splenda in food processor until.

2

finely chopped. Add melted butter & process until moist.

3

Cut a circle out of parchment or wax paper to fit the bottom of your spring.

4

form pan (9x2 1/2"). Spray with non-stick cooking spray. Press the nut mixture onto the bottom of a spring form pan and 1 inch up the sides. Bake 10 minutes or until golden. Cool. Use tin foil to wrap the bottom and the sides of the spring form pan in double thickness.

5

In a medium bowl. Beat cream cheese, Splenda, cinnamon & ginger until.

6

smooth. Add pumpkin, beat until well blended. Add eggs & vanilla, beat until smooth. Pour into crust. Set spring form pan into a roasting pan, fill it with ho****er about an inch high.

7

Bake about 1 hour and 30 minutes or until top starts set & turns golden.

8

Cool 15 minutes and run a knife around the sides to loosen the cake from the pan. Cool on wire rack to room temperature, cover and refrigerate 2 hours before serving.
 

 

Here's a few more. Sorry not all in one post it won't allow it.

No-Bake Cheesecake

• 1 cup water
• 1 ounce knox unflavored gelatin (1 envelope)
• 16 ounces cream cheese, softened
• 3/4 cup Splenda granular (sugar substitute spoonable artificial sweetener)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons sugar-free pudding mix (any flavor)

In glass cup, sprinkle gelatin over cold water; let stand for 2 minutes.

2

Microwave on HIGH until hot.; stir thoroughly, then let stand until completely dissolved.

3

Add cream cheese cubes and stir until softened. Blend well with mixer. Add Splenda, vanilla, salt and pudding mix.

4

Pour into 12 paper lined muffin tins. Chill about 2 hours or until firm.

Mocha Truffle Cheesecake Squares - Low Carb

Crust

• 1 1/2 cups ground almonds
• 6 tablespoons melted butter
• 1 tablespoon Splenda sugar substitute

Filling

• 16 ounces cream cheese, softened
• 1/2 cup Splenda sugar substitute
• 3 xtra large eggs
• 1 teaspoon vanilla
• 1/4 cup heavy cream

Topping

• 1/2 cup cream
• 2 ounces unsweetened baking chocolate
• 1/4 cup Splenda sugar substitute
• 1 teaspoon vanilla
• 2 teaspoons instant coffee granules, dissolve in cream
   

Crust:.

2

Mix together the crust ingredients. Press into the bottom of a lightly greased 9"x13" pan. Bake in a preheated 350* oven for 8 minutes. Remove from oven & set aside while mixing the filling.

3

Filling:.

4

Beat the cream cheese till light & fluffy; add the remaining ingredients, blend well. Pour on top of the partially baked crust. Bake for 23-25 minutes or until edges are lightly browned & center is slightly set. Cool on a wire rack.

5

Topping:.

6

Pour cream into small saucepan,add the instant coffee, bring just to the boil. Chop the chocolate squares, add to the hot cream with remaining ingredients. Stir well to combine. Let cool for a few minutes, then beat lighly till the mixture starts to thicken abit but is still pourable. Pour on top of the cooled squares. Chill well before cutting into squares.
 

 

I did make for Thanksgiving the no-bake cheese. I used cheesecake pudding. My 5 yrs old newphew said it tasted just like the philly cheesecake in the tub. This cheesecake is really silky. Christine (internetnut)

Got more. I do have a few more in my cookbook I can post later. Hope these help! Christine (internetnut)

The Basic "cheesecake" Filling - Sugar Free

SERVES 4 -6 (change servings and units)

   

Ingredients

• 8 ounces fat free cream cheese, softened
• 2 cups low-fat milk or skim milk
• 1 (1 ounce) package sugar-free instant lemon pudding (1 small pkg, 4-serving size)
• 1 (9 inch)  fat-free graham cracker crust

Directions

1. 1

   Beat cream cheese until very soft. Blend in 1/2 cup mil****il smooth. Add remaining milk and the pudding mix. Beat slowly for one minute.

2. 2

   Pour into crust.

3. 3

   Chill at least one hour, or until set.

 

For some reason I can't post only 1 or 2 at a time and I have posted several more on recipezaar so if go to the link below you will find several. Again I haven't tried these recipes. Hope this helps! Christine (internetnut)

http://www.recipezaar.com/recipes.php?q%5B%5D=cheesecake&che f=57042&ls=d&Searchr=Search

Here's another one from DLife.

Sugar-Free Cheesecake

	Source: dLife A rich and creamy cheese cake with no sugar! Rating: (0) Prep Time: 15 minutes   Cook Time: 55 minutes   Difficulty: Easy	Nutrition Facts   Makes 12 servings Amount Per Serving   Calories 165.2   Total Carbs 7.7g   Dietary Fiber 2g   Sugars 4.4g   Total Fat 12.6g   Saturated Fat 7.2g   Unsaturated Fat 5.4g   Potassium 32.9mg   Protein 8.8g   Sodium 43.5mg   Dietary Exchanges 2 1/4 Fat, 1/4 Meat   See the Detailed Nutritional Analysis Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe. Powered by ESHA
Ingredients | Makes Servings 1 grapeseed oil cooking spray 4 eggs , separated 2 egg whites 1/2 cup SPLENDA® No Calorie Sweetener, granulated 1 tsp fresh lemon juice 1 pinch salt 3 cup Cream Cheese, light, classic (or ricotta, drained) 1/2 tsp fresh lemon peel , grated (optional) 1/3 cup sour cream 2 tbsp SPLENDA® No Calorie Sweetener, granulated 2 tsp vanilla extract
Directions 1 Preheat oven to 400 degrees F. Line the bottom of a 9-inch springform pan with baking paper or grease with butter. Spray just a bit with grapeseed oil cooking spray.* 2 Separate eggs, and beat egg whites with salt until stiff. 3 Beat together Splenda for Baking and the egg yolks until thick. Add lemon juice. Next, with the mixer on a low-medium setting, beat in the cream cheese, a little at a time, until incorporated and fluffy. 4 Add a small amount of the egg whites, plus grated lemon peel if desired, and mix in gently. Next, gently fold the cream cheese mixture into the remaining egg whites. Pour mixture into pan. Give a little shake to make it level. 5 Bake for 10 minutes at 400 degrees F; reduce temperature to 300 degrees F and bake for another 40 minutes. When the top of the cake is set, turn off the oven and keep the oven door closed. Allow to cool for another hour in the oven.** Remove and continue to cool on a wire rack. 6 Whisk together remaining ingredients (sour cream, Splenda, and vanilla) . Spread on top of the cheesecake.   Additional Information Garnish with berries if you like. Or, if you prefer, use almond extract instead of vanilla in the topping, and garnish with toasted, slivered almonds.

Mine recipe is a little late for Thanksgiving but just in time for Christmas..lol. I made these tonight for a lunch at after church tomorrow.

16 oz low fat cream cheese (do not use ff free, it doesn't work well)
1/4 cup slpenda
2 eggs
1 T lemon juice
1 t vanilla
sugar free vanilla wafers
s/f strawberry jam or Palaners All Fruit (I use the all fruit)

Let cream cheese get to room temp. Preheat oven to 350 degrees. Line muffin tin with paper liners, place a sf vanilla wafer into the bottom of each liner. To cream cheese adda ll ingredients EXCEPT jam or all fruit. Spoon liners 2/3 of the way full. Place into oven and bake for 10 -15 minutes or unitl mixture is set. Remove from oven, place all fruit or jam into a plastic bowl, microwaver for 1 -2 minutes. Place a spoonfull of melted jam or all fruit, spreadiing to near the edge of cake with the back of the spoon. Store in frig until ready to serve. Makes 18 - 24 depending on how much fillign you place in each cup.
 
Takes about 25 minutes from start to finish (not counting lettign the cream cheese come to room temp. You can however microwave it to make it easy to blend).