Sugar-Free No-Bake Cheesecake

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing a delightful treat for health-conscious dessert lovers - the sugar-free no-bake cheesecake recipe. This recipe offers a guilt-free indulgence without compromising on taste. With a creamy and smooth texture, this cheesecake is made with natural sweeteners, making it perfect for those who want to cut back on sugar. It requires no baking, saving you time and effort in the kitchen. So go ahead and satisfy your sweet tooth with this delectable, healthier alternative!

Keywords: sugar-free, no-bake, cheesecake, recipe, guilt-free

sugar free no bake cheesecake recipe details

Sugar free no bake cheesecake recipe, recipe Rating: 4.7
Number of votes:115

My Dad is a diabetic with a wicked sweet tooth. I make this when he comes to visit. Low carb, completely sugar-free, and no one will ever know!
Ready in: 3 hours 15 mins

Ingredients

Serves: 8

• 16 oz cream cheese, softened
• 1/3 cup heavy cream
• 2 3/4 cups Splenda(R)
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups ground almonds
• 1 stick butter melted
• 2 one pound bags frozen blue berries, thawed
• 3 teaspoons tapioca pearls
• 3/4 cup water

Preparation method

Prep: 1 hour | Cook: 15 mins | Extra time: 2 hours, chilling

1. Combine cream cheese, heavy cream, 1 cup Splenda, and vanilla extract in a mixing bowl. Mix until smooth, and set aside.
2. In a second mixing bowl, combine 1 cup Splenda, almonds, and butter. Stir until mixed.
3. Put all but 1/4 cup of this mixture into an 8-inch pie pan. Using your fingers, press crust mix into the bottom and up the sides of the pie pan. Refrigerate crust for 15 minutes.
4. Fill the crust with cream cheese mixture and return to refrigerator. This will chill for 1 hour.
5. While base is chilling, place blueberries, remaining 3/4 cup Spenda, tapioca and water in a saucepan over medium heat. Cook, stirring, until thickened (about 15 minutes). Take off the heat and allow to come to room temp.
6. When base has chilled for an hour and the blueberries have reached room temp, pour the blueberry mix over the chilled base. Spread evenly over the top of the cream cheese base.
7. Refrigerate again for 45 minutes, or until service. All leftovers should be refrigerated. However, there are seldom any leftovers.Substitution

Several companies make a sugar-free pie filling that will work with this. I prefer to make my own. but that is just me.