Originally posted by Shrew2u
Nice - Lemon Cheesecake Filling:
  • 16 oz Cream Cheese, softened
  • 1/2 c Granulated Splenda
  • 4 oz Sour Cream
  • 1 T Lemon Juice (add another 1/2 T for more tartness)
  • 1 tsp Lemon Zest
  • 2 Eggs (I used extra large eggs)


Naughty - Store-bought graham cracker pie crust

Preheat oven to 375.

Beat cream cheese and Splenda until well-blended (I used an electric mixer with a paddle attachment). Blend in sour cream, lemon juice and zest, then blend in eggs one at a time (on low speed if using a mixer). Pour into pie crust and bake for 35-40 minutes or until center is almost set. Cool completely on wire rack then refrigerate for at least 4 hours. Top with Blueberry Topping, if desired. Low-carbers: eat the innards, not the crust; alternately, use your favorite low-carb crust recipe. Serves 8.

Blueberry Topping
  • 1 c Frozen, Unsweetened Blueberries
  • 2 tsp Lemon Juice
  • 1/4 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • Splenda to taste (I used 1/2 packet)


Simmer all ingredients (start with about 1/4 packet Splenda) in a small saucepan for 5 minutes, stirring occasionally. Taste for sweetness as it simmers, you may want to add more Splenda. Can be used as-is, but is rather juicy. For a thicker sauce, pour contents into food processor and pulse until the blueberries are broken down. Serves 8.

Lemon Cheesecake Filling - 6g net carb per serving
Naughty Crust - 0g net carb per serving, since you ain't eating it! (14g net if you cheat, far less if you use a low-carb crust)
Blueberry Topping - 2g net carb per serving
Blogged for quick reference.