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Sugar-Free Raspberry Cheesecake


15 min (for 8 serves)

45 min (for 8 serves)



A luscious cheesecake you can enjoy without the guilt. Fat-free cream cheese and sour cream are used to make the cheesecake, then topped with a delicious raspberry sauce using Splenda Sugar Blend and fresh raspberries to cut down the calories. A great tasting dessert recipe for Diabetics and those watching their weight!


2.00 cracker (2-1/2 square) (14 g)
  Whole Wheat Graham Crackers
13 g
  Reduced-Fat Butter, melted
150 g
  Cream Cheese, Fat-Free
44 g
  Splenda, Sugar Blend
38 g
  Sour Cream, Fat-Free
0.50 egg (22 g)
4 g
  Wholemeal Flour
75 g
  Fresh Raspberries
0.50 packet (1 g)
  Splenda, Brown Sugar Blend


1. Preheat oven to 350 F (175 C).

2. Crush the graham crackers in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with the butter. Press into a 20cm springform tin and bake for 5 minutes, then cool.

3. Beat the cream cheese with the flour, Splenda Sugar Blend, eggs and sour cream until light and fluffy.

4. Pour cheesecake mixture into the tin.

5. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre.

6. Leave in the tin to cool.

7. Meanwhile make the raspberry sauce: Place half of the raspberries in a saucepan then add 1 tablespoon Splenda Brown Sugar Blend. Cook for 5 minutes until juicy and then mash with a fork. Strain through a sieve.

8. Serve the cheesecake with the raspberry sauce and the remaining fresh raspberries.

9. Serve and enjoy!

Per Serve
788.8 kJ  (188.5 kcal)
15.3 g
Total Fat:
5.1 g
2.6 g
1.5 g
0.6 g
Total Carbs:
18.4 g
-Complex Carbs:
5.6 g
7.3 g
2.5 g
43.7 mL
0.0 g
59.3 mg
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