Low Carb Cheesecake Recipes - Low Fat & Low Carb Recipes

Low Carb Cheesecake Recipes
LowCarb300

Pumpkin Cheesecake

1 pkg plain gelatin
1/4 c water
8 oz soft cream cheese
1 c heavy cream
1 t vanilla
1/2 c pumpkin puree
1 t cinnamon
dash nutmeg, cloves
12 pkts of sweetener

Whip 3/4 c cream until very stiff; set aside. Dissolve gelatin in cold water. Heat 1/4 cup cream in a medium bowl in the microwave until very hot. Cut cream cheese in small pieces and add to cream. Add gelatin, vanilla, spices, pumpkin, and sweetener. Beat well with electric mixer. Fold in whipped cream. Line regular size muffin cups with paper and divide mixture evenly among the 12 cups. Refrigerate about 2 hours until firm.
Total: 28 carb (26 NET carbs). Makes 12 @ 2.1 carbs.

Cheesecake Muffins

1 pkg gelatin (plain)
1 c boiling water
16 oz soft cream cheese
1 t vanilla
16 pkgs Splenda
1 oz unsw. Chocolate, melted (optional)

Dissolve gelatin in boiling water and stir well. Cut cheese into small pieces and place in dissolved gelatin. Add melted chocolate (if using) and mix. Add vanilla, sweetener and beat well with electric mixer (2 min. on med/hi). Pour into buttered pie pan or 12 muffin cups. (If using muffin cups, put cupcake paper in cup first). Chill until firm, 2-3 hours.
Total 34 carb (30 NET carbs). Makes 12 @ 2.5 carbs.

No Bake Cheesecake

1 sm. pkg SF Jello, any flavor
1 c boiling water
12 oz soft cream cheese
1 cup ricotta cheese
12 pkgs Splenda
1/2 cup heavy cream

Dissolve gelatin in boiling water and stir well. Blend cream cheese & ricotta in separate bowl with electric mixer. Whip in the Equal. Add gelatin mixture and blend until smooth. Whip the cream to heavy peak stage. Fold in jello mixture. Pour into paper-lined muffin cups and refrigerate until set.
Total: 29 carb. Makes 10 @ 3 carbs.

Creamy Cheesecake

Crust: 2 cups nuts
2 pkts Splenda
3 Tbsp melted butter
Filling: 16 oz cream cheese
10 pkts Splenda
3 large eggs
2 teas. vanilla
2 teas. almond extract
1/4 tsp salt
1 cup sour cream

Place nuts in food processor; pulse until ground but not paste. Add splenda and butter and pulse to combine. Pour into 9" springform pan and press with fingers on bottom and up sides. Bake at 350 for 10 min. Remove from oven and cool. Place cream cheese and splenda in processor and process until smooth. Add eggs, one at a time, blending well after each. Add extracts and salt; pulse to combine. Add sour cream and pulse to combine. Pour filling into prepared crush. Bake at 350 for 40 min. Turn off oven, let cheesecake cool for one hour without opening door. Chill several hours or overnight. 8 good-size slices @ 11 carb. If you don't make the crust, counts are 4 carb.

Pumpkin Cheesecake Bars

Crust:
1 cup almond flour
1/4 cup brown sugar twin
1/2 cup butter
1/2 cup chopped walnuts

Filling:
8 oz cream cheese
1/2 cup splenda
2 eggs
1/2 cup pumpkin
1 tsp vanilla
1/4 tsp nutmeg
1/2 tsp ginger
1 tsp cinnamon

Blend crust ingredients in food processor until blended. Press into an 8x8" greased pan. Bake at 350 for 15 min; cool slightly. Meanwhile, make filling: Blend all ingredients until smooth. Pour over crust and bake 35 min until set. Cool and cut in bars.
16 bars @ 3 carbs (2.2 NET Carbs).

Yummy Pumpkin Cheesecake

3 eggs
8 oz cream cheese
4 packets Splenda & 4 packets Sweet n'low
1/3 tsp maple extract
1/2 tsp vanilla
1/2 can pumpkin
1 tsp ginger
1/2 tsp nutmeg
2 tsp cinnamon
1/4 tsp salt

Blend all ingredients in blender or food processor. Pour into 9" pie pan and bake at 350F for 30 min until knife comes out clean. Cool, refrigerate.
Serves 8 @ 4 carb.

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