Guiltless Cheesecake

I usually don't share my recipes on this blog, but this one is small, entirely sugarfree, and I worked all year to refine it into something that would be a nice occasional treat. 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 so much! Ha. Actually I thought I could eventually come up with a sugarfree version, but that turned out to be quite a journey.

I tested a lot of recipes, and ultimately found the right cheesecake filling (a half-size version of the filling from this recipe by the Sugarfree Diva.) My real problem was the crust. 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

On the Beach

Last week my guy and I went to walk Daytona Beach, which was mostly (and eerily) deserted. This is what our beaches used to look like when I was a kid. It was a beautiful day, cold and breezy but calm. It feels like 2026 is getting off to the right start.

Eight Plus Numbers

When I was looking up the retail on the small lot of yarn plus a tapestry kit I got a lot of surprises. This Red Heart Roll with It Sparkle skein in "Diamonds" was actually a cake that sells $10.99 on Yarnspirations. The lot included two Red Heart Super Saver Jumbo skeins, which retail for $8.99 each, and stuck in the center of the buff color I found a 5.5 mm crochet hook. This is a skein of 100% Icelandic wool, which can be really expensive. It's marked with a price tag of $7.00, and I found it selling for $8.00 online. The needlepoint kit is the biggest surprise of all. It makes a pillow, and hails from the UK, where it sells for £45.00 ($60.76 US). Since it's flamingos I definitely have to finish it if I can. Altogether my eight plus lot retails for $125.04; I paid $21.30 total for the lot with the buy-it-now option and one penny shipping. I indeed got a very nice bargain.

Not So Cheerful

Since I finished the January crazy-quilted tote for my calendar project I jumped back on making the Iris throw, working this time with Bernat Giggles in Cheerful Blue. From the start this skein seemed determined to give me trouble, not anything cheerful, as I had to contend with a big knot of yarn I tugged out along with the center pull strand (I didn't take a pic of that.) This yarn is 90% acrylic and 10% nylon, and come in a 3.5 oz. skein. Not sure why they added nylon to the acrylic, perhaps to make it softer. The color is nice, and it's fairly smooth, but it also splits easily and wants to pucker, pop and untwist, especially when you tear out stitches. Naturally I had to tear out two and a half rows to correct two mistakes, which aggravated me because the yarn was untwisting when I went to crochet it again. To add icing to this terrible cake, I ran out of the yarn on the final row. To keep the symmetry with the other sections I had to pull a compatible color fro...

Thrifty Crochet

Search This Blog