This is a treat I discovered in my recipe collection but modified it to make it as LOW in SUGAR as humanly possible. It is so good that I shared it with family at a relative's birthday celebration. (we have all been vaccinated!)
Celebrating with family is slowly becoming normal so offering treats can be a healthy part of those get-togethers. Give it a try!
Nancy's Low-Sugar Cherry Cheesecake
9 or 10 inch springform pan or pie dish
10 rectangle blocks of graham crackers
7 ounces butter, melted
2 Tablespoons Splenda sugar
1 Tablespoon Splenda brown sugar
1 1/2 pks (12 ounces) Lite cream cheese, softened
1 cup sugar-fee confectioners sugar (mix 1 Cup Splenda & 2 T. cornstarch)
1 carton (8 ounce) Sugar-Free whipped topping, thawed
1 can Cherry pie filling (low-sugar)
Make the crust by crushing in a bag or blending in a food processor the graham crackers into fine crumbs. Add Splenda and brown sugar and blend. Since I found it was hard to remove, I suggest first spray with PAM or place a round piece of parchment paper or wax paper in first) Pour into a bowl and add melted butter. Mix with a fork and pour into pan. Use the back of a small measuring cup to tamp it down.
For the filling, blend the cream cheese and sugar-free confectioner sugar mix until smooth. Fold in the softened whipped topping until blended. Pour into the pan and spread evenly to the edge. Top with the cherry filling. Cool at least 6 hours. It can keep in the refrigerator for about 5 days.
WITH EVERY SPARK
Is the 4th book in my Opportunity Falls series
It is available in ebook and print all around the world
AND I just finished revising all four books
AND am working on a 5th, a novella
Find Buy Links HERE
Keep safe and enjoy Spring!
Nancy Lee Badger
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