Red Raspberry Cheesecake

Over Christmas we had many different family dinners and on one particular day my sister, Donna,  wowed us with 2 different wonderful recipes. I will share this one today. She made Red Raspberry Cheesecake.  I think I ate about 90 percent of this dish.  Right now I am wishing I had more of this. I will definitely be keeping this recipe close at hand.

Edited to Add: I have added the nutritional information to Map My Fitness for those who are counting their calories and carbs through this program.

Nutritional Information on Map My Fitness

She took the recipe for the Keylime Cheesecake and made some modifications.

Red Raspberry Cheesecake
  • 3 Tablespoons butter
  • 1/2 cup ground pecans
  • 2 Tablespoons Splenda
  • 1 cup boiling water
  • 1 small box (3 oz) red raspberry sugar free gelatin
  • 6 ounce container fresh raspberries
  • 2 cup heavy cream
  • 8-oz package Philadelphia Cream Cheese
  • 3 Tablespoons vanilla
  • 1 cup Splenda

For Crust: Melt butter in a pie plate. Press in ground nuts mixed with 2 Tablespoons Splenda. Let chill in refrigerator.

Meanwhile, make filling: Mix water with red raspberry sugar free gelatin. Set in refrigerator to partially set up. In a bowl, whip heavy cream. Set aside. In a large bowl, beat cream cheese, 4 ounces of fresh raspberries, vanilla and 1 cup Splenda until smooth. Very lightly mix in partially set gelatin. Fold in whipping cream. Pour into pie shell. Top with remaining berries Chill 2 to 3 hours.

Top with additional whipped cream if desired.

Serves 8

Nutritional Information: Calories- 418, Carbs- 9.8 (fiber 1.4, Sugars- 1.9) Protein- 4.9

Net Carbs- 8.4


One response to “Red Raspberry Cheesecake

  1. This sounds amazing! LOVE cheesecake, LOVE raspberries…can’t wait to make it!

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