You have spoken and I have opened my no-heart to your hopes for a Splenda cheesecake conversion.
You ever notice how some real foodies make amazing artist renderings of their ingredients? Here is my submission to the mix. I call it buttering my sweet nuts, since it’s a nut crust, comprised of almonds, cashews and macadamias, combined with Splenda and butter. Get your minds out of the gutter. OK, so the composition looks more like the Joker than anything fancy, but it works.
Here is the mixed nut crust. You can see that I don’t grind the nuts down to flour. I heave some texture in there for two reasons: one, because I never did a great job breaking up the graham crackers either, and two, because the texture is absolutely gobscene (Amy shout out–w00t).
The crust pressed into the pan isn’t not perfect. That’s on purpose. I’m not Martha Stewart. I’m not even her fictitious brother with the organized sock drawer Marty Stewart. I’m just a woman who wants to eat pie. Is that so wrong?
Note: If you find the splenda is *too* sweet in this recipe, swap out 1/4 cup of the Splenda for xylitol. Note: Splenda adds roughly 1 carb per serving. Xylitol is negligible.
Cleochatra’s No Bake Splenda Cheesecake
16 ounces cream cheese, softened
1/2 cup Splenda (or 1/4 cup Splenda, 1/4 cup xylitol)
½ cup plain fage yogurt
1 tsp vanilla
1 tsp lemon juice
For the crust
1/3 cup macadamia nuts
1/3 cup cashews
1/3 cup almonds
2 Tbsp erythritol
1 tsp vanilla
6 Tbsp butter, melted
Making the crust:
Process nuts together until resembling coarse crushed graham crackers. Mix flour, butter and erythritol. Press in bottom of a 9” pie pan. Place in fridge.
Making the Filling:
In a mixer, beat cream cheese with erythritol and xylitol on medium for about one minute. Add yogurt, lemon juice and vanilla and beat just until blended (10-30 seconds).
Pour into crust. Chill in the refrigerator.
This cheesecake can be frozen. Just thaw prior to serving.
Makes 8 servings.
Nutritional Information for one serving: Calories: 350, Carbohydrates: 7g, Fiber: 1g, Net Carbs: 6g, Protein: 7g, Fat: 33g