Almond Cheesecake Bars
- Crust:
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
1 1/4 cups graham cracker or vanilla wafer crumbs
1/3 cup light butter, melted
1/4 cup toasted sliced almonds, finely ground
Filling:
12 ounces reduced fat cream cheese
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
2 large eggs
1/4 cup reduced fat sour cream
2 1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup toasted, sliced almonds
- Preheat oven to 350°F (175°C). Spray an 8×8 pan with non-stick cooking spray.
- Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10 to 12 minutes or until firm.
- Mix cream cheese and SPLENDA® Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.
- Bake in preheated oven for 40 to 47 minutes, or until firm.
- Top with toasted almonds.
Makes 20 bars.
Preparation Time: 15 Minutes
Total Time: 1 Hour 14 Minutes
Nutrition Info Per Serving (1 bar): Calories 120 | Calories from Fat 70 | Fat 8g (sat 3.5g) | Cholesterol 35mg | Sodium 105mg | Carbohydrates 8g | Fiber 0g | Sugars 4g | Protein 4g
Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.
Hi! Nice conversion, but if you really want to reduce the carbs, try using Fibre One cereal to make the crust instead of the graham crackers.
Fiber One has a recipe for Key Lime Pie on their website, using this crust:
Mix 2 cups Fiber One Original Bran Cereal (crushed in a blender),
with 1/4 cup butter or margerine, melted,
1 tablespoon corn syrup, and 1 teaspoon vanilla
Press into pan and bake 10 minutes at 350 F. Let cool completely before filling.
OR use Almond Meal Crust:
1 cup almond meal
2 Tablespoon melted butter
2 Tablespoon granular Splenda, (the one that has NO sugar in it)
Mix and press into pan, bake for 10 minutes at 350 F until just barely starting to become golden. Watch closely as it can burn quickly. Let cool before filling.
The other option is to make it without a crust, which makes it very very low carb and guilt free. Bake in a glass baking dish that has been sprayed with Pam. I use Pam for all the crusts too, just to make sure they won’t stick.
If you find a filling that doesn’t require baking, you can just pour the filling part into a set of pretty desert dishes and let it cool.
A nice quick ultra low carb substitute for cheesecake that I came up with is to make up a batch of sugar free Jello, but instead of using 2 cups water, I use 1 cup hot water to dissolve the Jello powder and then in my blender I mix 1/2 cup fat free sour cream, and 1/2 ultra low fat cream cheese. (You have to blend the cream cheese and sour cream together to get rid of lumps before you stir it into the jello mix).
Mix the sour cream/cream cheese mix into the warm jello mix and stir really well.
Pour into pretty dishes, refrigerate overnight and serve the next day with a strawberry or a few raspberries on top.
This doesn’t taste exactly like baked cheesecake with crust, but its not much work and has a very similar flavour. You can whip it up pretty fast in any jello sugar free flavour.
Enjoy!
Emmy
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