The graham cracker crust is topped with a creamy cheese mixture, fresh strawberries, and a sugar-free strawberry spread. This dish is sure to satisfy your cravings while staying within your diet restrictions.
2 cups graham cracker crumbs
1/3 cup reduced-calorie margarine, melted
non-stick cooking spray
1 envelope unflavored gelatin
1 cup skim milk
2 1/2 packages (8 ounce size) Neufchatel cheese
1 tablespoon lemon juice
2 teaspoons vanilla extract
3/4 cup Equal spoonful sugar substitute
3 cups medium-size fresh strawberries, halved
2 tablespoons Equal spoonful sugar substitute
1/4 cup low-sugar strawberry spread
fresh mint sprigs (optional)
Combine graham cracker crumbs and margarine in a medium bowl, stirring well. Press mixture into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350 degrees F for 8 minutes. Remove from oven, and let cool on a wire rack.
Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 2 minutes. Let cool slightly.
Beat cheese at medium speed of an electric mixer until creamy. Gradually add lemon juice and vanilla, beating well. Gradually add gelatin mixture, beating until smooth and scraping down sides, if necessary. Add 3/4 cup sugar substitute, and beat just until blended.
Pour mixture into prepared crust. Cover and chill at least 3 hours or until set.
Combine strawberries, 2 tablespoons sugar substitute, and strawberry spread in a medium saucepan. Cook over medium-low heat, stirring constantly, until spread melts and strawberries are coated.
Spoon strawberry mixture over chilled cheesecake. Garnish with mint sprigs, if desired.
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reviews & comments
July 10, 2013
I can't speak to how this is for diabetics, but for those of us just trying to cut down on sugar it's fantastic! The cheesecake was creamy just like regular cheesecake. Maybe not as dense but it was very good. The strawberry topping was light and refreshing while still being plenty sweet. My strawberries were very fresh and flavorful but I suppose if yours aren't you can adjust the amount of sugar substitute as needed. I probably used a little less than the 2 TB called for. I chilled the cheesecake overnight which is what I usually do because I find they just set better that way.