For not-so-strict dieters, substitute maltitol syrup with honey or any sugar-free syrup. Bake the cheesecakes using a water bath—place the pan with cheesecake mixture in a larger, shallow pan of boiling water.
Low-Fat, Sugar-Free Cookies & Cream Cheesecake
For not-so-strict dieters, substitute maltitol syrup with honey or any sugar-free syrup.
Ingredients
Low-Fat, Sugar-Free Cookies & Cream Cheesecake
- 1 Cup Sugar-Free Cream-Filled Chocolate Cookies
- 1/4 cup (1/2 stick) Low-fat Butter
- 4 cups low-fat cream cheese
- 3 Egg separated
- 4 tablespoons maltitol syrup
- 1 Cup Splenda
- 3 tablespoons cornstarch
- 1 tablespoon vanilla extract
Instructions
- Remove cream filling from the cookies, then place the cookies in a food processor or blender. Process until finely ground.
- Melt the butter. Using your hands, mix the butter with the ground cookies. Press the mixture firmly onto the bottom of a springform or removable-bottom pan. Bake for 5 minutes.
- Preheat oven to 350?F. With an electric mixer, beat cream cheese using a flat beater. Add egg yolks. Pour in syrup. Mix till smooth.
- Add the rest of the ingredients and beat until well blended.
- In another bowl, beat egg whites until soft peaks and fold in cream cheese mixture.
- Pour filling into the crust and bake the cheesecake for 30 to 40 minutes.
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