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Easy Low Carb Cheesecake

Easy Low Carb Cheesecake

  • July 22, 2014
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Meal Type: Dessert


It's so easy to make a delicious low carb cheesecake. Here's a recipe that offers you a choice... either version is a piece of cake to make!


2 8 oz packages of cream cheese, softened
2 Large or extra-large eggs
1/2 cup Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker (Vanilla flavor)
1/3 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
1/2 cup Water


Preheat oven to 325°. Spray non-stick cooking spray onto pie pan or cheesecake pan. If a crust is desired, see note below.

Combine cream cheese and eggs together in medium-sized mixing bowl. Stir to blend well. Add Whip it Up, Spoonful™ and 1/2 cup water. Stir to mix well and spoon into 8" pie pan or 7" cheesecake pan.

Bake for 1 hour. Let stand 15 minutes and then chill for 1 hour. Makes 8 servings 2 net carbs each.

Note: If crust is desired: Use Carb Counter's Graham Cracker Style Crust Mix and follow label directions. Place cheesecake filing on top of unbaked crust and bake as usual.


*Option - in place of Whip it Up, just use 3/4 cups Spoonful™ mixed together with 1/4 teaspoon Thick It Up™ thickener. Add 1-1/2 teaspoon vanilla extract or flavoring.
For A lemon flavored version, add 1-1/2 teaspoon lemon extract or flavoring.
For low carb fruit topping of your choice, see Dixie recipes for making fruit fillings and toppings using Thick It Up and Sugar Not™ Spoonful™ like the "Cherry or Berry Fruit Crisp" recipe. Prepare the fruit filling only and top cheesecake with the fruit before serving.

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