46 Reviews of Low-Carb Cheesecake

From: Scott Keith

On Feb 15, 2004

OK I've made this twice now. I followed the recipe exactly each time. Do heed the warnings about eating it warm. It sucks after the 2nd bite. Chilled it's awesome. I bake it in a 9" glass pie dish greased with butter. After chilled I slice it into 8 equal slices. I use regular cream cheese and 3 large eggs. Oh and BTW first time I did it I opened 25 packets of Splenda; second time I just measured 1.5 Tablespoons. Total entire pie carb for me equaled 51 which would make 8 - 6.37 carb slices without any sugars. One slice a day after dinner. Perfect to satisfy sweet needs and I still lost about 1# per day eating it. I highly reccomend this recipe for Atkins. Thanks Suzanne!

From: Mamie

On Mar 9, 2002

Loved this cheesecake. I didn't have any almond extract (must've used it all up during Christmas baking) so I substituted lemon extract. Gives it a wonderful fresh flavor. I'm looking forward to trying this again with almond extract and other types of flavorings.

From: ~Lana~

On Aug 27, 2003

This is a real treat for low carb followers! I should say though that you need to cream together the Splenda, cream cheese, and extracts BEFORE adding the eggs. If you don't, you get a lumpy mess that is hard to make creamy again. I've made it twice so far, once as written and once using just vanilla. Both were excellent. Just don't try it warm! Yuck. After it's chilled it is wonderful. Now if I can only convince DH that it's not low carb if you sit down with the whole thing and a fork! LOL Thanks! ~Lana~

From: Chef #825175

On Apr 24, 2008

Good taste. I added Artisan vanilla hazlenut syrup (w/ splenda) for added flavor as well as used almond flour, butter and a couple packets of splenda for a crust. This cheesecake saved my low carb dessert desire. Oh, I'd suggest using Philadelphia cream cheese. I used a store brand on one; it wasn't as good. Thanks.

From: LoriLee in TX

On Jan 29, 2009

For those long term hard core low carbers of us this is a perfect treat! I just made it and love it. I did cook it in a water bath which I think helps it have a better texture. Also for those who aren't used to cooking with cream cheese make sure your cream cheese is room temp for a smoother mixture. I will add the pecan crust next time. According to my calculations you need 1/2 cup + 1t of splenda to equal 25 packets.

From: ~Leslie~

On Dec 10, 2004

What a great treat! I halved the recipe and made little mimi cheesecakes in muffin tins. DH is not low carbing and added fruit and jam to his and loved it. I added nothing, waited patiently until it was very well chilled and WOW....this was sooooo good! Thanks so much for an easy to follow, delicious low carb treat!

From: Michele,Ontario.Canada

On Jul 12, 2004

I finaly tried this chee.cake,My hubby and I liked it but a bit too rich & definetly not enough sweet wich made it taste to much like cream cheese,next time I'll hade more splenda.I also covered mine with nutriwhip. On his (he's not on Lcarb)slice I put strawb.jam then the whip cream. But I'll def. have fun with this recipe 'cause it has lots of potential,Thank-you for sharing

From: Tangy

On Jun 11, 2004

I used low fat cream cheese and about 50 tsp of splenda (equalvient to 25 pkts). Felt it tasted great when frozen, like ice-cream! Jus a tat too much of almond flavor. It helped satisfy my sweet tooth without cheating on my SBD =) Thanks!

From: PandyW

On Aug 2, 2007

Loved it! Well chilled, BUT if you can have a few berries (raspberries), then making a quick warm sauce from 6 berries, 1 packet Splenda, and 1 tbsp of sugar-free (Smucker's) jam is delicious. Thanks for the recipe!

From: gr2ar

On Mar 13, 2004

This is delicious! I couldn't bear the thought of having cheesecake without a crust so I chopped peanuts and made a "peanut crust" just like you would make a graham cracker crust. It added great texture. Wonderful stuff!