This may not look very impressive, but it's a slice of something I've been working on all year. Backstory: my favorite cake happens to be plain cheesecake, and when I was diagnosed with diabetes it was one of the things I had to give up. I suffered greatly! Ha. Actually I thought I could eventually come up with a sugarfree version, but that turned out to be quite a journey.
The crust was the real issue for me. The cheesecake filling (a half-size version of the filling from this recipe by the Sugarfree Diva) was fine, but I tried five different variations of the almond flour crusts and disliked all of them. I cheated and used ground up graham crackers, but that wasn't sugarfree. Finally I thought, why not use sugarfree Oreos?
That was the tweak I needed, and now I have a mini cheesecake I can indulge in without any guilt whatsoever. :)
Sugarfree Oreo Crust Mini Cheesecake
For the crust:
6 sugarfree Oreo cookies
1 tablespoon margarine or butter, melted
For the cheesecake:
8 oz. low fat plain cream cheese, softened
2-1/2 tablespoons granulated sugar substitute (I used Truvia)
1/4 cup light sour cream
1 egg
1/2 tablespoon lemon juice
1/2 teaspoon vanilla extract
Preheat your oven to 350F. Grind the oreo cookies in a food chopper or processor, mix with melted butter or magarine, and press into the bottom of a 6" cake, pie or springform pan. Bake the crust for two minutes, remove from oven and set to the side to cool.
Mix together the ingredients for the cheesecake until smooth (if your cream cheese is still cold, this may take a while.) Pour the mixture on top of the baked cookie crust. Bake for 15 to 20 minutes, remove and set on a rack to cool. Refrigerate for at least three hours.
Comments