Low-Fat, Sugar-Free Cookies & Cream Cheesecake

For not-so-strict dieters, substitute maltitol syrup with honey or any sugar-free syrup. Bake the cheesecakes using a water bath—place the pan with cheesecake mixture in a larger, shallow pan of boiling water.

Makes 5 pieces 
Prep and Cooking Time 60 minutes


For the crust
1 cup ground sugar-free cream-filled chocolate cookies
1/4 cup (1/2 stick) low-fat butter

For the cheesecake mixture
4 cups low-fat cream cheese
3 eggs, separated
4 tablespoons maltitol syrup
1 cup Splenda
3 tablespoons cornstarch
1 tablespoon vanilla extract


1  Remove cream filling from the cookies, then place the cookies in a food processor or blender. Process until finely ground.

2  Melt the butter. Using your hands, mix the butter with the ground cookies. Press the mixture firmly onto the bottom of a springform or removable-bottom pan. Bake for 5 minutes.

3  Preheat oven to 350°F. With an electric mixer, beat cream cheese using a flat beater. Add egg yolks. Pour in syrup. Mix till smooth.

4  Add the rest of the ingredients and beat until well blended.

5  In another bowl, beat egg whites until soft peaks and fold in cream cheese mixture.

6  Pour filling into the crust and bake the cheesecake for 30 to 40 minutes.

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