Enjoy Cheesecake made with sugar substitute. You'll never notice the difference!

You will need a 9" spring form pan and a mixer. Preheat the oven to 350° (My oven is hot, so I use 300°)

Start with a graham cracker crust 1 Sleeve Graham Crackers (about 1 1/4 cups crushed) ¼ Cup Swerve Granular Sugar Substitute 3 T Melted Butter

Mix the crushed graham crackers with the butter, and sugar substitute. Press into the bottom of the springform pans and up the side a little way. Bake 5-10 minutes until golden brown.

Remove from oven and place on a cooling rack.

Filling

3 8 oz Cream Cheese 1 ¼ Cups Swerve Granular Sugar Substitute 4 Eggs 1 ½ T Lime Juice Pinch Salt

Filling

Let the cream cheese soften at room temp Cream the cream cheese with a mixer

Add the sugar substitute a little at a time

Add the eggs one at a time, mixing well. Add the lime juice and pinch of salt

Pour into springform pan. Bake at 350° for 50-60 minutes.

Bake until lightly golden brown and center still jiggles Remove from oven and cool on wire rack

Once cooled to room temperature, gently remove springform pan. Cover and chill for about 8 hours before serving.

Serve plain or with raspberry topping

Add a little chocolate))

or caramel pecan sauce

Or fresh blueberry sugar-free topping Recipe is on my blog!

Very versatile! And less calories))))

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