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Reduced-Carb Strawberry Cheesecake


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes


8 servings


1  cup  Hill Country Fare Pecan Pieces,finely chopped

3  tablespoons  H-E-B Butter, melted

16  ounces  fresh or frozen strawberries, thawed & drained

1/2  cup  Fifty 50® Low Calorie-No Sugar Added Strawberry Spread

8  ounces  H-E-B Cream Cheese, softened

1/2  cup  Splenda or Equal sugar substitute

1 1/2  cups  H-E-B Sour Cream

1  package  unflavored gelatin

1/2  cup  boiling water


Spray a deep-dish pie pan with nonstick cooking spray and set aside. Combine pecan pieces and butter in a small bowl; press evenly over bottom and sides of the prepared pie pan and set aside.

Place half of the strawberries in a food processor and pulse until coarsely chopped; add strawberry spread and stir or pulse to blend.

Mix unflavored gelatin in 1/2 cup boiling water.

Blend cream cheese, sugar substitute and sour cream together in a medium-size mixing bowl with an electric mixer on medium-high speed 2 minutes; stir in half of the strawberry mixture into cream cheese mixture, then add dissolved gelatin and spoon over crust.

Cover with plastic wrap and chill 4 hours or until ready to serve.

Slice remaining strawberries and use as a garnish on top of the cheesecake.
Nutritional Information
No Nutritional Information Available

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