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Strawberry Cheesecake

Low-Carb strawberry cheesecake

Nutrition Facts: Carbohydrates 7.4g
Yield: Serves 6


  • 1 cup crushed pecans mixed with 1 Tbs. melted butter
  • 1/2 cup Splenda
  • 1- 8 oz. package cream cheese, softened
  • 1 tsp. vanilla
  • 1 Tbs. Splenda
  • 1 cup cold water
  • 2 Tbs. cornstarch
  • 1 package sugar-free strawberry gelatin
  • 1 pint strawberries hulled, sliced
  • Whipped cream


  1. Mix pecans and butter and spread evenly in bottom of pie pan; set aside
  2. Beat cream cheese, vanilla, and Splenda in small bowl until fluffy
  3. Spread evenly in bottom of pie pan
  4. Mix cold water and cornstarch in small saucepan; heat to boiling, whisking constantly until thickened, about 1 minute
  5. Add gelatin and sweetener, whisking until gelatin is dissolved
  6. Cool 10 minutes
  7. Arrange half of the strawberries over the cream cheese; spoon half the gelatin mixture over strawberries
  8. Arrange remaining strawberries over pie and spoon on remaining gelatin mixture
  9. Refrigerate until pie is set and chilled, 1 to 2 hours
  10. Serve with whipped topping, if desired

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