German Cheesecake Fat Free Sugar Free Recipes

NO BAKE SUGAR FREE CHEESE CAKE

No Bake Sugar Free Cheese Cake image

This recipe has no added sugar so it is great for Diabetics. It is a favorite in our house. I first tried this recipe as a regular dessert and later tried it without sugar and found it to be just as good.

Provided by Penny Lipchen

Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes

Time 15m

Yield 9

Number Of Ingredients 8

Ingredients

1 ¾ cups graham cracker crumbs
½ cup butter
½ teaspoon ground cinnamon
1 (.6 ounce) package sugar free lemon flavored Jell-O®
1 cup boiling water
1 (8 ounce) package reduced fat cream cheese
2 teaspoons vanilla extract
1 cup frozen light whipped topping, thawed

Steps:

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.

Nutrition Facts : Calories 205.8 calories, Carbohydrate 17 g, Cholesterol 30.9 mg, Fat 11.9 g, Fiber 0.5 g, Protein 6 g, SaturatedFat 6.7 g, Sodium 330.1 mg, Sugar 6.9 g

GERMAN CHEESECAKE (FAT FREE; SUGAR FREE)

German Cheesecake (Fat Free; Sugar Free) image

Moist, rich cheesecake...and its not bad for you. Based on a recipe my aunt received while living in Germany. You can flavor it with a different extract, or stir in berries, chocolate chips, etc. I normally top it with homemade blueberry sauce. The fat free cream cheese does yield a slightly different taste than full fat, but its hardly noticeable. I use the splenda that measures cup for cup like sugar. The crust is optional.

Provided by Random Rachel

Categories Cheesecake

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons unsweetened applesauce
1/3 cup Splenda granular
1 egg white
1 1/4 cups flour
4 egg whites
24 ounces fat free cream cheese (3 packs)
3/4 cup Splenda granular
2 tablespoons flour
1 teaspoon vanilla
2 tablespoons skim milk

Steps:

For the crust: Cream applesauce, splenda, and the egg white; add flour. (You may need a tiny bit more applesauce - the consistency should resemble cookie dough.) Spread in the bottom of a 9" spring form pan and bake for 5 minutes at 450, remove and cool slightly.
For the filling: Cream the cream cheese, add splenda slowly, and vanilla. Cream in egg whites, add milk and flour.
Pour onto crust, and bake 10 minutes at 450; reduce the heat to 250 and bake an additional 60 minutes (or until center tests done.).
Cool to room temp, the refrigerate until chilled. Serve cold.
Note: My mom just tosses all of the ingredients into the mixer at once, but I think it comes out creamier if you mix them as listed.
To make blueberry sauce, place about 2 cups of frozen berries over medium heat, add 1/2 cup splenda (to taste) and simmer for 10 minutes (or until thickened.) Cool, and spread over room temperature cheesecake.

Nutrition Facts : Calories 175.2, Fat 1.4, SaturatedFat 0.8, Cholesterol 6.9, Sodium 500.5, Carbohydrate 22.2, Fiber 0.6, Sugar 0.6, Protein 16.9

AMAZING LOW CAL, FAT FREE, SUGAR FREE CHEESECAKE

Amazing Low Cal, Fat Free, Sugar Free Cheesecake image

After trying ENDLESS cheesecake recipes that promised to be healthy and yummy, but ended up tasting like health food, I decided to take this project into my own hands! I've experimented with several combination and finally found the perfect recipe for a healthy cheesecake that taste EXACTLY (if not better) like the real thing. I like to make my own fiber one pie crust, but feel free to use your own recipe or buy one from the store! Enjoy!

Provided by Health Nut 101

Categories Cheesecake

Time 1h25m

Yield 1 cheesecake, 8 serving(s)

Number Of Ingredients 4

Ingredients

2 cups plain fat-free yogurt
8 ounces fat free cream cheese
1/2 cup sugar substitute (I use Splenda)
1 (1 ounce) package sugar free fat free instant pudding mix (cheesecake flavor)

Steps:

24 hours in advance, you are going to need to make the yogurt into yocheese. Do this by placing a large strainer in a bowl. Line the strainer with a few layers of paper towels, and pour in the yogurt. Cover with plastic wrap and place in refrigerator. This will allow the whey to drain from the yogurt, making the consistency much more firm.
After 24 hours has passed, you can begin by whipping the cream cheese in a large bowl.
Stir in the sugar substitute.
Add in the instant pudding, and mix well.
Stir out the lumps either by hand or place in blender. It is important that all lump are out and batter is smooth.
Pour in pie crust and refrigerate for an hour or until firm.

Nutrition Facts : Calories 102.4, Fat 0.4, SaturatedFat 0.2, Cholesterol 4.6, Sodium 246.2, Carbohydrate 16.2, Sugar 14.7, Protein 8.2

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