Sugarfree Chocolate Cheesecake

I used the basic cheesecake recipe for this one and just replaced the white sugar with Splenda.  I baked this for my dad who happens to be diabetic, but my kids loved it too.

For the crust, you will need:

• 1 cup graham cracker crumbs
• 5 tablespoons butter, melted

For the cheesecake, you will need:

• 3 (8 0z) packages cream cheese, softened
• 3/4 Splenda
• 3/4 cup unsweetened cocoapowder
• 1 cup sour cream
• 1 cup heavy cream
• 3 tablespoons all-purpose flour
• 1 tablespoon vanilla extract
• 3 eggs
• cocoa powder for dusting

Procedure:
1) Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbsand melted butter. Mix well and press into bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
2) In a large bowl, beat cream cheese and Splenda together until smooth. Beat in sour cream and heavy cream. Add cocoa powder, mix well.  Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust.
3) Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from pan.  Dust cake with cocoa powder before serving.

Easy Chocolate Cheesecake

For this recipe you will need:

• 36 chocolate wafers
• 6 tablespoons margarine, melted
• 6 tablespoons granulated sugar, divided
• 1 cup shredded carrots
• 1 envelope (.25 oz.) unflavored gelatin
• 1 tablespoon instant espresso powder
• 2 packages (8 oz. each) cream cheese, softened
• 1 bar (4 oz.) bitter-sweet chocolate, melted

Directions:

1) Heat oven to 350 degrees Farenheit. In food processor, pulse wafers 10 times. In bowl, combine crumbs, margarine and 2 tablespoons sugar. Press crumb mixture into bottom of greased 8″ springform pan. Bake 8 minutes. Let cool.

2) In microwave-safe bowl, combine carrots and 1 cup water. Cover; microwave 5 minutes, or until carrots are tender. In food processor, pulse gelatin, espresso powder, carrot mixture and remaining sugar 10 times.

3) In bowl of electric mixer on medium speed, beat cheese and gelatin mixture 1 minute. Beat in melted chocolate 1 minute. Pour chocolate batter into crust. Chill 4 hours. Garnish with whipped topping and fresh fruits, if desired.

Strawberry Mousse Cake

Got no time to bake a cake?  Then try this no-bake sweet treat.

For the mousse you will need:

• 1 round prepared angel food cake
• 1 envelope unflavored gelatin
• 1/2 cup cold water
• 1 cup crushed strawberries
• 2 egg whites
• 1/2 cup sugar
• 1 cup whipping cream, whipped
• 2 teaspoon lemon juice

For the frosting you will need:

• 1 teaspoon unflavored gelatin
• 1/4 cup cold water
• 1 1/2 cup whipping cream
• 1 tablespoon powdered sugar
• Fresh, whole strawberries for garnish (optional)

Directions:

1) For filling soften gelatin in cold water. Place over low heat, stirring until dissolved. Stir in strawberries. Chill until slightly thickened. Beat egg whites. Add sugar. Beat until stiff peaks form. Fold in strawberry mixture and whipped cream and lemon juice. Cut down into cake 1″ on both sides. Carefully hollow out cake, leaving 1″ base. Fill with strawberry mixture. Refrigerate until set.

2)  For frosting heat water and gelatin until dissolved. Whip cream until stiff. Add sugar and gelatin. Frost cake. Refrigerate. Garnish with fresh strawberries.

Sugar-Free Strawberry Cheesecake

For this cake you will need:

• 1 package low-fat cream cheese
• 1 package sugar free Strawberry Jello
• 2 cups sugar free low fat whipped topping
• Fresh Strawberries (add bananas if you like)
• 1 graham cracker crust made with any granulated diabetic sweetener
• sugar free strawberry jam/preserves for topping

Directions:

1)  Disolve jello with 1/2 cup boiling water.

2)  Mix into cream cheese until there aren’t any lumps. Fold the whipped topping into this mix.

3)  Mash your strawberries, then add  to cream cheese mixture.

4)  Pour mixture on top of your crust.  you may add sliced strawberries if you like.

5)  Refrigerate until set.  Top with sugar free strawberry jam or sliced strawberries.  Enjoy!

Key Lime Cheesecake

For the Key Lime Cheesecake, you will need:

• 20 cream-filled vanilla cookies, finely ground
• 1/4 cup butter, melted
• 1 tablespoon granulated sugar
• 1 box (3.4 oz.) lime gelatin mix
• 4 packages (3 oz. each) cream cheese, softened
• 1/2 teaspoon lime zest
• 1 1/2 cups frozen whipped topping, thawed

Directions:

1. Heat oven to 350°F.
2. In bowl, combine first 3 ingredients; press onto bottom of 9″ square pan lined with enough foil to hang 2″ over edge.  Bake 8 minutes.
3. In bowl, combine gelatin mix and 1/2 cup boiling water.  Stir until dissolved.  Add 1 cup cold water.
4. In bowl of mixer, beat cream cheese for 2 minutes.  Slowly beat in gelatin mixture.  Beat 1 minute then chill 20 for minutes.
5. After 20 minutes, whisk in lime zest and whipped topping; spoon into crust.
6. Chill for 2 hours.  Cut into squares.  Garnish with whipped topping, if desired.