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Cheesecake Remake

By — One of many dessert recipes on

Serves: 8
Prep Time: 20m
Cook Time: 1h20m

Cutting down on sugar and replacing with sugar alternatives can drastically reduce the amount of carbohydrates in this delicious cheesecake.


  • 0.5 cup Finely Chopped cashews
  • 0.25 cup Finely Chopped almonds
  • 0.75 cup almond meal (almond flour)
  • 2 Tablespoons butter
  • 1 0.25 pounds low fat cream cheese
  • 1 0.25 cups Pourable Splenda
  • 4 eggs
  • 3 teaspoons vanilla
  • 2 teaspoons lemon juice

Step 1

Pre-heat oven to 350o. In a food processor pulse the nuts and almond flour until eat resembles a coarse meal. Add butter and pulse a few more time to incorprorate.

Step 2

In an un-greased 9" spring form pan or individual mini cupcake tin press the nut mixture evenly and up the sides to create a crust.

Step 3

Beat cream cheese at high speed with a mixer until creamy; gradually add SPLENDA® mixing well. Pour into prepared crust.

Step 4

Add eggs, one at a time, beating just until each one is incorporated. Add lime juice and a pinch of salt, beat until smooth.

Step 5

Pour into prepared crust. Bake 50 to 60 minutes if using a pie plate or 30 minutes if using a mini cupcake tin. Should be slightly firm to the touch.

Step 6

Run a knife around edge of pan to release sides, and help prevent cracking. Cool to room temperature on a wire rack; cover and chill at least 8 hours.

Step 7

NUTRITION FACTS Amount Per Serving Calories: 180 Calories from Fat: 130 Total Fat: 14g Saturated Fat: 8g Cholesterol: 90mg Sodium: 260mg Total Carbs: 9g Dietary Fiber: 0g Sugars: 4g Protein: 6g

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