No Bake Low Carb Cheesecake
Recipe - Courtesy of Dixie USA
- 16 oz - cream cheese, softened (2, 8 oz. blocks)
- 2 inner packs - Carb Counters Low Carb Rock 'n Roll Shake-Vanilla
- 1 inner pack - Graham Cracker-Style Low Carb Pie Crust Mix
Prepare the graham cracker pie crust according to package directions. In medium size bowl, place the softened cream cheese. Shake the vanilla mixes to break up any clumps of dry mix and sprinkle on top of the softened cream cheese. Add 1/3 cup of water and whisk or stir until smooth and creamy. Spoon onto top of pie crust and freeze for 1 hour until set. Store in refrigerator or slice and freeze. Makes 8 servings, less than 1 net carb per serving. Gluten Free.
Variations:For berry cheesecake, stir in 1/2 cup smashed fresh or frozen blueberries, raspberries or strawberries.
For chocolate cheesecake, use Chocolate Flavored Carb Counters Power Shake Mix.
For lemon version, add 2 teaspoons lemon flavoring or extract.
For orange version, add 2 teaspoons orange flavoring or extract.
For pecan-praline cheesecake, add 1/2 cup small chopped pecans.
For coconut cheesecake, add 1/2 cup unsweetened coconut.
Top with low carb fruit spread,if desired.