Smokey's Crustless Low-Carb Cheesecake

Who doesn’t love a cheesecake that satisfies our sweet tooth? We definitely do!

 Cheesecake doesn’t have to be a difficult and time consuming process.  We have a recipe that takes about 5 minutes to prepare and an hour to bake.

And it's absolutely deeeeeeelicious!  😍

Let’s prepare Smokey's Crustless Cheesecake.

Our ingredients include:

• 5 - 8 oz. Packages of Cream Cheese
•  4 Eggs
• 2 Small Containers of Dannon’s Light & Fit Greek Yogurt – Cheesecake Flavor
• 2 Tbsp. Lemon Juice
• 2 tsp. Imitation Vanilla
• 1 Cup of Baking Sweetener

We'll begin by placing our 5 packages of cream cheese, at room temperature, in a large mixing bowl.

If our cream cheese is not at room temperature, we’ll simply place in our microwave for 1 to 2 minutes.

This will soften our cheese so that we may easily blend our ingredients together.

Next, we’ll add our vanilla, Lemon Juice, sweetener, yogurt, and eggs.

We'll then, blend our mixture on low speed with our electric mixer for about 1-2 minutes, or until our cheesecake is well blended.

We’ve made the mistake of mixing on high speed, in the past.  Unfortunately, our dry ingredients plumed into a huge white cloud, all over ourselves and our kitchen. 

😂😂😂

Now it’s time to spray our 9 inch pie pan with cooking spray.

We’ll then, pour our cheesecake mixture into our pie dish and will smooth with a spoon.

Next, we’ll preheat our oven to 325°F degrees and will bake on a baking pan for 1 hour or until the top has slightly browned. 

BAKING TIP:  Place our mixture on a baking pan will allow our cheesecake to bake more evenly and faster.

Our cheesecake has baked completely when our mixture only jiggles slightly and our top has slightly browned. 

BAKING TIP:  If, after an hour, our mixture still seems under-cooked and jiggles excessively, feel free to lower the temperature to 300°F degrees and continue cooking at 8-10 minute intervals, until done.

We ended up cooking our cheesecake for 1 hour on 350°F and then lowered our oven temperature to 325°F and baked for an additional 20-30 minutes. 

BAKING TIP:  Slowly opening our oven, to check its doneness, will also avoid our cheesecake from deflating. 

When we thought our cheesecake was nearing the end of its baking process, we inserted a toothpick into its middle.  If the toothpick, when removed, is clean, your cheesecake is done! 

And ours is ready!!

We placed our cheesecake onto our counter and allowed our scrumptious dish to cool for about an hour.

We then, refrigerated our cheesecake for an additional 2-3 hours for our mixture to completely set. 

The longer our cheesecake cools, the easier our cheesecake will slice and the richer and sweeter our dessert will taste. 

Oh my gosh!  We LOVE the creaminess of our cheesecake and the added flavor from the cheesecake yogurt.

Years ago, we tried many Walden Farms sugar-free syrups and fell in love with their caramel sauce.

We didn't think our cheesecake could taste any better. However, with the caramel sauce, our cheesecake tastes off the chart!!

We hope you enjoy our cheesecake as much as us.

From our kitchen to yours ~

Enjoy!