Simple Crustless Cheesecake
Save time, effort, and calories by skipping the crust on this delicious dessert.
Per Serving: 175 calories, 12g Fat, 8 g protein, 6 g carbohydrates, 110 mg cholesterol, 312 mg sodium
Yield: Serves 12
Ingredients
Filling
- 3 (8-oz) packages reduced-fat cream cheese, softened
- 1 cup Splenda (granulated)
- 4 eggs
- 1 tsp. vanilla
Topping
- 1 ½ cups reduced-fat sour cream
- 1 tsp. vanilla
- 1 ¾ tsp Splenda (granulated)
- Fresh strawberries, raspberries and/or blueberries
Instructions
- Preheat oven to 350 degrees. Coat a 10-inch deep-dish pie plate with nonstick spray.
- To make filling: In a large bowl with electric mixer, beat the cream cheese and Splenda until fluffy
- Add the eggs, one at a time, beating well after each addition
- Beat in vanilla
- Pour the cream cheese mixture into the prepared pie plate.
- Bake until top looks slightly puffed, and lightly browned and set, about 30 to 35 minutes (center may still be slightly jiggly.)..
- Meanwhile to make topping, mix the sour cream, vanilla and Splenda until blended
- Spread the sour cream mixture over the top of the baked cheesecake and bake an additional 5 minutes
- Let cool on a wire rack, then cover and refrigerate until firm, at least 3 hours.
- To serve, garnish top or slices with fresh berries if desired.
