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Milk Chocolate & Raspberry Low Carb Cheesecake Pie

Milk Chocolate & Raspberry Low Carb Cheesecake Pie

  • July 22, 2014
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Meal Type: Dessert


It's almost "no bake"!

Carb Counter's™ products are designed to be used together and to be very versatile, saving time and carbs. Try this one the next time you want a truly easy, special dessert!


1/2 cup Carb Counters™ Bakesquick™ - 1LB
1/4 Cup Packed Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker (Chocolate Flavor Only)
8 tablespoons - unsalted butter, melted (1 stick)
1 Package Carb Counters™ Low Carb Chocolate Butter Frosting Mix
2 Packages Cream Cheese* - softened (8 ounce packages)
2 cups fresh red raspberries


Preheat oven to 350°

In medium sized bowl, combine Bakesquick, Whip It Up™ Instant Dessert Maker and melted butter. Stir with fork until well blended. Sprinkle over bottom of 9" pie pan. Using plastic wrap, press dough to cover bottom and sides of pie plate. Bake crust for 8-11 minutes until light brown. Chill.

In medium sized bowl, place cream cheese, Chocolate Frosting Mix and 1/3 cup water. Stir with spoon until well mixed. Spread evenly over chilled pie crust and chill for 30 minutes to an hour. Serve with raspberries. Makes 8 servings 4 net carbs per serving.


For Vanilla Cheesecake Pie, use Carb Counter's Vanilla Shake Mix and Frosting Mix.
For Vanilla/Lemon add 2 teaspoons lemon extract to above version.

*Light or Fat Free cream cheese may be used. If using fat free version, reduce water to 1/4 cup.

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