Sugar Free Halloween Cheesecake Recipe
Easy to Make Sugar Free Halloween Cheesecake recipe for Diabetics.
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Servings: 10
Calories: 214kcal
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Ingredients
Crust
- 2 cups Catalina Crunch - Dark Chocolate cereal
- 1/2 cup Butter - Melted
- 1/4 cyp Splenda Granulated Sweetener
Filling
- 16 ounces Low Fat Cream Cheese
- 1/2 cup Whipping Cream
- 1/2 cup Splenda Granulated Sweetener
- 2 tbsp Jordan's Skinny Flavoured Syrup (flavouring of your choice)
- Gel Food Colouring
Instructions
Crust
- Place cereal into a food processor and pulse into crumbs.
- Add melted butter and sweetener and pulse briefly, until mixed.
- Divide the crumb mixture between the moulds and press into the bottom.
- Place the moulds into the freezer while making the filling.
Filling
- In a mixing bowl, cream the cream cheese until smooth.
- Add the sweetener and continue mixing.
- Beat in the whipping cream and beat until the batter is thick and smooth.
- Add your choice of flavouring syrup.
- Divide the batter between three bowls.
- Add food colouring to two of the bowls (orange to one and purple to the other)
- Spoon in one colour of cream cheese filling over the frozen crust.
- Smooth out the top of the first layer and wipe off any filling that has touched the sides of the mould.
- Add the next layer and repeat.
- Add the final layer on top and use an offset spatula over the top of the silicone moulds to smooth out the tops.
- Place the silicone mould in the freezer for at least 2 hours or longer until they are firm enough to remove from the mould.
- Loosen the sides of the mould and then gently push the cakes up and out of the moulds.
- If serving , allow 20 mins to thaw or place into an airtight container into the refrigerator.
- Serve with Sugar Free sauce of your choice. (see suggestions)
Nutrition
Calories: 214kcal | Carbohydrates: 9g | Fiber: 3g | Net Carbs: 6gr | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 241mg | Potassium: 132mg | Sugar: 2g | Calcium: 81mg | Iron: 0.1mg