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Sugar Free Cheesecake
Ingredients
- Crust
- One package Voortman's sugar free Oatmeal cookies
- 1 tablespoon butter
- Filling
- Two, 8-ounce cream cheese
- ⅔ cup Splenda OR ⅓ cup Truvia
- 1½ teaspoons vanilla extract
- ¼ cup plain Greek yogurt - 6 oz
- 2 large eggs
- Fruit Topping -any sugar free jelly
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Directions
- Preheat oven to 325 degrees.
- In food processor pulse ⅔ of the cookies and butter until mixture resembles damp sand. Transfer to 7” springform pan or pie plate and press firmly on bottom.
- Place on a cooking sheet and set aside.
- Blend the cream cheese, sugar replacer, vanilla and Greek yogurt until very smooth, scraping down sides and reblending until creamy. Add the eggs and process for 30 to 60 seconds until smooth.
- Pour into the crust and bake until sides are puffed and center is set but still slightly jiggly, 35 to 45 minutes. Better to slightly under bake than over bake.
- Remove and cool to room temperature. Chill for 2 or more hours before cutting and serving with cherry topping.
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