Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Raspberry Mousse Cheesecake

Submitted by: Mary on 01/17/2004
2230 views
2.66 avg rating
210 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

CRUST:

1 C Almond flour
1/2 C Splenda
1 T Unsweetened cocoa
1/2 C Butter, melted

2 (8oz) Cream cheese, softened
1/2 C Splenda
2 Eggs
1/2 t Vanilla extract
1 C Raspberries
2 C Heavy cream
1 C Splenda

Directions

Preheat oven to 325 degrees.



In a medium bowl, combine almond flour, splenda, cocoa, and melted butter.



Press mixture into a 9 inch pie plate. Place in refrigerator to chill.



In a large mixing bowl combine cream cheese, splenda, eggs, and vanilla. Beat until light and fluffy.



Pour batter into chilled crust. Bake in preheated oven for 25 minutes. Allow to cool completely.



TOPPING:



Sweeten 2 cups heavy cream with 3/4 cup of splenda and whip until soft peaks form.



Slightly mash raspberries and add 1/4 cup of splenda.



Gently fold raspberry mixture into the whipped heavy cream.



Spread whipped cream mixture over the top of the cheesecake and refrigerate overnight.

Servings

12

Calories

5

Time to prepare

20 minutes

Difficulty

Easy
 

Comments

Garnish with raspberries and low carb white chocolate curls.
 
 
Search