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Sugar-Free Peppermint Cheesecake

Recipe: Sugar-Free Peppermint Cheesecake


Serves 10-12


    2 cups sugar-free shortbread cookie crumbs (Smash the cookies or grind them in your food processor.)
    1/2 cup melted butter

    3 8-oz. packages of cream cheese (You can use light cream cheese if you like.)
    1 cup Splenda sweetener
    3 eggs
    1 tsp vanilla
    1 tsp peppermint flavoring
    2 drops red food coloring (optional)
    5 drops red food coloring on top (optional)
    10-12 Sugar-free peppermint candies

    2 cups sour cream. (You can use lite sour cream if you like.)
    3 Tbl Splenda sweetener


    Combine the shortbread cookie crumbs and melted butter in your 9-inch springform pan. Mix until well blended and then press the cookie mixture on the bottom and 1 to 2 inches up the sides of the pan. Bake the crust at 350 degrees for 6 minutes. Remove from oven to cool.

    While the crust bakes, put the 24 ounces of cream cheeese, 1 cup Splenda and 1 egg in a bowl. Blend until well mixed. Add the second egg and continue to mix. Add the third egg, vanilla and peppermint flavoring. Mix until well blended. If desired, add the food coloring. Your cheesecake mixture will be a light pink. Pour it in the pan. Then, if you want, dot the top of your cheesecake with 5 more dots of food coloring and take a toothpick and swirl the dots to make the top of the cheesecake look like a peppermint candy. Bake at 350 degrees for 40-45 minutes or until the center is almost set. Cool.

    Combine the sour cream and Splenda for the topping. When you cut the cheesecake to serve it, put a dollop of the topping on each piece. You can then top it all off with your sugar-free pieces of peppermint candy.

Serving Suggestions:


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