Tag Archives: low carb cheesecake

Desserts, Recipes

Light and Delicious Pistachio Cheesecake

When it comes to a festive-looking, easy to make, no-bake cheesecake, this Pistachio cheesecake is great.  It’s a twist on the pudding cheesecake that is delectably delicious and low carb.

No Bake Pistachio Cheesecake

16 oz Cream Cheese
1 pkt unflavored Gelatin Mix
1/2 cup Sugar Substitute
1 teaspoon Vanilla
1 oz. Sugar-free Hazelnut Syrup (optional)
1/2 pkg Sugar Free Pistachio Pudding Mix
3/4 cup Heavy Whipping Cream
1/4 cup Unsweetened Vanilla Almond Milk

Crust
1/2 cup Almond Flour
1/4 cup Baking Mix or LC Flour
2 tablespoons Sugar
1/2 teaspoon Cinnamon
1/4 teaspoon ground Ginger

Make the Crust:
In a small bowl, mix all crust ingredients, cutting butter through with a fork. The dough will be soft and sticky. Spray an 8×8″ cake pan with cooking spray and spread the dough over the bottom of the pan. Wet your finger tips or the back of a spoon to make spreading it easier. Bake for 10 minutes. Remove and let cool while you mix the filling.

Make the Filling:
In a small bowl, add sugar substitute and boiling water. Sprinkle the gelatin over the top and let it sit a few minutes to soften, then stir it in. Continue to stir until the gelatin completely melts, about five minutes.

In a large bowl, put the softened cream cheese and vanilla extract and mix on low speed blended. Gradually add the gelatin mixture and hazelnut syrup, if using, and continue to beat until the filling is smooth and creamy.

Mix 1/2 box of the Pistachio pudding mix with whipping cream and almond milk. Us a mixer to beat the ingredients together. Let stand for about five minutes until the pudding begins to set. Add 1/2 cup of the cream cheese mixture to the pudding and stir together with a spoon.

Pour the remaining cream cheese mixture onto the top of the baked crust and smooth it out evenly. Pour the pistachio pudding over the top and smooth without mixing it into the lower layer. Loosely cover the pan with plastic wrap and refrigerate for at least two hours.

Cut into 12 servings, 4 slices one direction by three across the other way.

Serve with a tablespoon of whipped cream and a few chopped pistachio nuts, if desired.

     Nutrition info per serving
        Calories:246.7 Fat: 24.2 g Net Carbs: 3.6 g Protein: 4.5 g

Desserts, Recipes

“Snickers” Cheesecake Without Guilt

Don’t you hate it when you go to dinner and they have a “Snickers” Cheesecake on the menu and it’s not a low carb one?  It seems like the only option you can find in sugar-free cheesecakes is the plain cheesecake with maybe a few berries on top?  That’s been my experience and even at the Cheesecake Factory, as tasty as the plain cheesecake is, it pales beside all the other options they have for everyone else.

Well, if you’re willing to grab a box of the Atkins Caramel Nut Bars, you can make your own “Snickers” type cheesecake and enjoy this treat without blowing your carb count out the window.  This works with some of the other Atkins bars, so feel free to experiment a little… like a Chocolate Peanut Butter Bar Cheesecake.  This is a crust-less cheesecake, but you can easily make a crust for the bottom of the muffin pans by using 1/2 cup ground pecans, 1 tablespoon butter and 1 tablespoon granulated sugar substitute.  Mix together, spoon into sprayed muffin cups and press into the bottom.

Chocolate Caramel Nut Mini-Cheesecakes

4 oz cream cheese, softened
4 tablespoon sugar substitute
2 Atkins Chocolate Caramel Nut bars
2 eggs
4 tablespoons heavy cream
4 tablespoons Vanilla Whey Powder (optional)*
1 teaspoon vanilla

* Vanilla Whey Powder is optional, but I use it often in my baking to improve the texture.  If you are looking for gluten free, my brand of protein powder is gluten free, so check the label.  But I am not sure if the Atkins bar is.  It has wheat protein isolate in it, so it may not be.

Preheat oven to 350 degrees (F). Prepare a muffin tin by spraying 8 wells with cooking spray or put in baking cups.

Chop the Caramel Nut bar into small pieces. In a small bowl, use a mixer to cream the cream cheese, vanilla, egg and sugar substitute together. Mix in the whey powder and, cream until all ingredients are blended. Hand stir in the Caramel Nut Bar pieces.

Spoon into the muffin cups, taking care to try to distribute the candy pieces evenly. Stirring the batter each time you dip out a spoonful will help.

Put a little water in any empty muffin wells so you are not baking them empty. Bake for 20 to 25 minutes until a toothpick inserted in the middle of one comes out clean. Let cool before serving or refrigerate until about 30 minutes before you are ready to serve. To serve, put on a small plate or dessert bowl and top with a little sugar free chocolate syrup and a teaspoon of whipped cream, if you like.

Makes eight mini-cheesecakes.

Nutrition Info per mini-cake:

Calories: 128.5 Fat: 11.5 g Net Carbs: 1.75 g Protein: 4.35 g

 

Desserts, Recipes

Celebrate St. Pat’s with Slim Irish Cream Cheesecake

What better way to toast the luck of the Irish than with an Irish Cream cheesecake? This is a rich, creamy cheesecake made with real cream cheese and sugar alcohol or liquid sucralose. I suggest a combination of the two if you don’t want to use all sugar alcohol, although it works with all liquid. If you use Splenda, it does add about 30 net carbs to the total recipe. I am using my homemade Irish Cream recipe, but commerically made Irish cream is only about 5 net carbs per 1 ounce, versus .5 net carbs in the homemade, so about one net carb more per slice.

This is a small cheesecake, ideal for those who don’t want any leftovers, or just a few servings. Here’s a little tip: let the cheesecake come to room temperature when serving if you’ve had it in the ‘fridge. This will bring out the flavor more and allow the chocolate at the bottom to soften to make it easier to cut and serve.

Slim Irish Cream Cheesecake

6 oz. Cream Cheese
2 Eggs
1/2 cup Sour Cream
2/3 cup Sugar Substitute
OR 28 drops liquid Sucralose
1 oz. *Irish Cream Liqueur
6 tablespoons Hershey’s Sugar Free Chocolate Chips
Vanilla whey protein powder (optional)

Preheat oven to 350 degrees F.

In a medium bowl, mix the cream cheese and sugar substitute together. Add eggs and mix in. Then add Irish cream, sour cream and vanilla protein powder (if using) and mix until smooth.

Spray a small casserole bowl or small cheesecake pan with butter flavored cooking spray. Sprinkle chocolate chips evenly on the bottom of the pan, then carefully pour the batter over the top.

Bake for 40 to 45 minutes until the cheesecake is set. Let cool, then slce and drizzle a teaspoon of O’Kelly’s Slim Irish Cream over the top and add a spoonful of whipped cream. Makes 4 to 6 servings.

Note: I’ve calculated the values using regular Irish cream. If you use the slim Irish Cream, the calories will be a about the same, but the net carbs will be almost 1 less. However, if you are diabetic, you will want to use the sugar free O’Kelly’s Irish Cream recipe to make your own.

Nutrition Info:
4 servings: Calories 368 Fat 29.4 g Net Carbs: 6.15 g Protein: 9 g
6 servings: Calories 245.4 Fat 19.6 g Net Carbs: 4.1 g Protein: 6 g

Posted on  3/15/2013