RECIPE CORNER

So I’ve made a faux cheesecake that is sugar free, nut free, and dairy free. It’s low carb and tasty. It is problematic for histamine issues, but now and then when I really need dessert and I don’t want just fruit, I make this. Peeps asked for my recipe when I mentioned it, so here it is.

Basic Faux Cheesecake

4 8-oz containers cream cheese substitute (Violife or Tofutti are good brands)
4 Eggs
3 TBSP dairy-free sour cream (again, Tofutti makes a decent brand)
1/4 cup ChocZero Caramel Syrup
1/4 cup Torani’s Caramel Sugar Free Coffee Syrup
1 cup Swerve Confectioner’s sugar substitute
1 TBSP vanilla extract

Whip cream cheese substitute, eggs, and sour cream substitute together till light and fluffy.
Add ChocZero syrup and beat till incorporated.
Add Torani’s syrup and vanilla, beat (start on low) until incorporated.
Add Swerve and (again, start on low speed) beat until incorporated.

Spray a 10″ pan with cooking spray (if you use a 9″ round pan, also spray 3 smaller 4″ ramekins).
Spread batter into pan (s).
Bake at 325 degrees for 50 minutes. Remove and let cool, then chill before eating.

Serve plain, or drizzle with a sugar free chocolate sauce, or a fruit compote.

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Recipe: Faux Cheesecake
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