I spent hours  searching for a way to make a tasty low-carb cheesecake that I could eat without causing a rise in my blood sugar. After many, many tries without success I finally discovered a way to make an easy low-carb cheesecake that was tasty as well as good enough to serve to my friends and family.  

Yeah, this recipe is so easy a 10  year old or older can make it. But I would suggest adult supervision as the water must be at a boiling point.  Just remember the key to success in controlling your blood sugar or dieting is the size of a portion.

You can eat as a dessert or a mid-day snack.

You can use sugar-free flavored gelatin to change the flavor and coloring. I have tried several different flavors and they all have been a big hit with my family and friends. I added some orange peel to the mix and  put slices of oranges around the edge on an orange flavored cheesecake then did the same with a  lime flavored cheesecake. No mater what flavor you choose add a little zest to enhance it just a bit.

This recipe was for a plain vanilla cheesecake but with a little experimenting
I found I could change the flavor by changing to a flavored gelatin. So go ahead and try your favorite flavor then let me know how it turns out.

Makes 8 servings

Ingredients:

1 to 2 Tbsp. Wheat Germ
1 Envelope unflavored gelatin (Knoxx®)
½ cup sugar or artificial sweetener(Splenda®)(omit if using sugar-free flavored gelatin)
1 cup boiling water
2(8oz)cream cheese, softened
1 tsp vanilla extract (optional when using flavored gelatin)

Directions:

Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a “faux” crust.  

Mix gelatin and sugar(Splenda) in small bowl,
add boiling water and stir until gelatin completely dissolves, about 5 minutes.

Beat cream cheese (and vanilla, if using unflavored gelatin) in large bowl with mixer until smooth, slowly beat in gelatin mixture.

Pour into prepared crust.

Refrigerate until firm

Get more low-carb recipes at “Just Desserts“