Double Crust Cheesecake Directions:
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In a bowl, combine crushed graham crackers, brown sugar substitute, and melted light butter until crumbs are evenly coated.
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Press half of the mixture into the bottom of a 9-inch springform pan using the bottom of a dry measuring cup.
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Place the pan in the freezer and set aside the remaining crumbs.
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In a bowl, fold the fat-free whipped topping with powdered erythritol and cornstarch until combined.
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In a separate bowl, beat the fat-free cream cheese and Swerve granulated sweetener until smooth.
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Add fat-free sour cream, vanilla, lemon juice, and remaining powdered erythritol. Beat until fluffy.
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Gently fold in half of the whipped topping mixture, then fold in the rest.
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Pour filling into the crust and smooth it, pressing down to remove air pockets.
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Sprinkle remaining crumbs over the top, pressing gently with the back of a spoon.
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Cover with parchment and press firmly, then wrap in plastic wrap and refrigerate at least 8 hours or overnight.
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Slice and serve with fresh strawberries if desired.
WW Points Calculation:
Graham crackers 12.00
Swerve brown sugar substitute 0.00
Light butter 10.00
Fat-free whipped topping 0.00
Fat-free cream cheese 6.00
Swerve granulated sweetener 0.00
Fat-free sour cream 0.00
Powdered erythritol 0.00
Cornstarch 0.00
Lemon juice 0.00
Vanilla extract 0.00
Total Points: 28.00
Servings: 12
Points per serving: 2.33
Nutrition Information:
Calories 160
Fat 7g
Protein 6g
Carbohydrates 18g
Sugar 3g
Sodium 220mg
I'm waiting for your comments! Enjoy!
