About this recipe: This super recipe creates the most delicious sugar-free cheesecake. Serve for dessert alongside fresh berries, whipped cream or your favourite topping.
This was revolting. There's a serious problem with the quantities in the recipe - particularly the gelatine. I've never had to throw away a whole batch of mixture before, but this could not be saved. - 04 Apr 2015
I made this for a friend with gestational diabetes and changed just a few things to make it completely sugar free- I used sugar free shortbread cookies for the crust and mixed 1 C. whipping cream with 1/2 packet of sugar free vanilla pudding instead of the whipped topping. It turned out wonderful! (You can mix the whole packet of pudding mix with a 2C. carton of whipping cram and save half for frosting a sugar free cake or something.) - 13 Jun 2005 (Review from Allrecipes US | Canada)
The texture was too much like jello. . . . not what I was looking for. However, based on some of the other suggestions, I came up with the following: 16-oz fat-free cream cheese; 1-pkg (1-oz) sugar-free instant cheesecake pudding(or vanilla); 3/4-c fat-free milk; 1-pkg (.3-oz) sugar-free lemon Jello; 1-c boiling water. 1. Beat cream cheese until smooth. Add pudding mix and beat to incorporate. Slowly add milk, mixing thoroughly. Don’t worry about small lumps; the hot Jello will work them out. 2. Combine the Jello and boiling water, mixing to dissolve. 3. Slowly pour the hot Jello into the pudding mixture, beating continuously. 4. Pour the filling into the crust and refrigerate until firm, about 2-3 hours (over-night is best). For those who can have the sugar and fat, and don't enjoy the artificial flavor, just use full fat and sugar ingredients. I'm sure that'll taste even better! - 19 Feb 2007 (Review from Allrecipes US | Canada)