Sugar Free Raspberry Cheesecake Minis
A simple diabetic-friendly mini raspberry cheesecake that tastes decadent and is low carb.
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Servings: 8
Calories: 195kcal
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Equipment
Ingredients
Crust
- 1 cup Catalina Crunch Fruity Cereal
- 1/3 cup Butter - Melted
- 1 6 oz- pkg Sugar Free Raspberry Jello Powder
- 2 tbsp Splenda granulated Sweetener
Filling
- 8 ounces Cream Cheese - Low fat
- 1 cup Zero Sugar Cool Whip
- 1 tbsp Splenda- Liquid sweetener
- 1 1/4 cup Fresh raspberries
Topping
- 4 tbsp Sugar Free Raspberry Sauce
- 1/2 cup Zero Sugar Cool Whip
Instructions
Bottom Crust
- In a food processor, pulse the cereal into fine crumbs.
- Stir the jello powder into the crumbs.
- In a small mixing bowl, mix the crust ingredients until you have a wet crumble.
- Divide the mixture between 8 mini cake moulds and press into the bottom.
Filling
- Cut 1 cup of the raspberries into quarters and set them aside. Reserve 1/4 cup of raspberries for the top of the cakes.
- Cream the cream cheese until it is smooth.
- Add the liquid sweetewner and continue mixing.
- Fold in the cool whip.
- Add the raspberry pieces and gently mix them into the batter.
- Divide the filling evenly between the silicone moulds.
- Return the cakes to the freezer for at least 2 hours or until solid enough to remove from the moulds.
- Once frozen, loosen the sides of the moulds and gently push out the cake.
- Set aside to thaw in the refrigerator until you are ready to serve them.
Topping
- Top each mini cheesecake with the raspberry sauce and cool whip. (Divide evenly between the cakes)
- Divide the remaining raspberries between the cakes
Nutrition
Calories: 195kcal | Carbohydrates: 13g | Fiber: 4g | Net Carbs: 9gr | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 190mg | Potassium: 117mg | Sugar: 3g | Calcium: 63mg | Iron: 1mg