Would this work?

[easttexasdaisy]

My version of a cheesecake is a little different. I looked at the cheesecakes in the big list and kind of combineD to make a recipe I think would be tasty and still work. Just curious if some of the other true cheesecake cooks could see if they see a problem that would make it not work.
2 8 ounce packets of cream cheese
one 15 ounce jar of mexican table creme
2 tablespoons lemon juice (not sure of the purpose, but I'm thinking for color)
10-14 packets splenda (to taste)
1 tablespoon vanilla
Beat softened cream cheese and Mexican cream with mixer until smooth. Add lemon juice and mix. Blend in Splenda and vanilla. chill until set

What do you think? Would it work or just be messy? Was thinking could freeze in individual containers and have minituare cheesecakes for a low carb treat. Really craving something tasty but Atkins friendly.

[Naja]

Yeah, depending on the consistency of the Mexican product, it might not set up well. I'm not sure, because I don't know how soggy that product is. I've seen some fairly runny versions that I suspect would not work.

You might be able to fix this by dissolving some Knox unflavored gelatin into the lemon juice before mixing.

[Desertthorn]

Naja's idea about the jello sounds like a good idea as then it won't be soggy or watery. It sounds delicious so let us know how the Mexican cream works.