Low-Fat, Sugar-Free Cookies & Cream Cheesecake

For not-so-strict dieters, substitute maltitol syrup with honey or any sugar-free syrup.

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

Barni Alejandro of The Sexy Chef Cafe
For not-so-strict dieters, substitute maltitol syrup with honey or any sugar-free syrup.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Cuisine Others
Servings 5

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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