A very good lower carb cheesecake.
||Pour water in microwavable bowl. Dissolve vanilla and gelatin in water.
||Add chocolate to bowl. Microwave until melted, in 15 second intervals, stirring after each.
||When chocolate is melted, stir in sugar substitute. Cut softened cream cheese into small pieces, stir in chocolate mixture. Blend with electric mixer until smooth.
||Pour into an 8 or 9 hole pie pan that has been sprayed with Pam. Refrigerate until cheesecake sets up, several hours.
||Note: add a little more gelatin for a thicker cheesecake and use less Splenda to cut down on carbs. I freeze individual portions to stay in control!
There are 235 calories in 1 serving of Chocolate Cheesecake.
Calorie split: 56% fat, 38% carbs, 6% protein.
Amount Per Serving
% Daily Values*
Calorie Counter 100% Free
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