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Strawberry Topped Cheesecake

Name: Strawberry Topped Cheesecake
Prep time: 15 min
Total time: 3 h 15 min
Cuisine: Cakes
Ingredients: For the crust:; 8 whole graham crackers, crushed to fine crumbs; 2 tablespoons Splenda® Granulated Sweetener; 3 tablespoons margarine, melted; For the filling:; 1 package (8 oz.) fat free cream cheese, softened; 4 tablespoons Splenda® Granulated Sweetener, divided; 1 ½ cups reduced fat frozen whipped topping, thawed; 1 cup sliced fresh strawberries, for garnish; 3 kiwi, peeled and sliced, for garnish

Makes 8 slices Calories 190 Prep Time 15 minutes Total Time 3 hours, 15 minutes Made with Splenda® Original Sweetener

Ingredients

For the crust:

8 whole graham crackers, crushed to fine crumbs

2 tablespoons Splenda® Granulated Sweetener

3 tablespoons margarine, melted

For the filling:

1 package (8 oz.) fat free cream cheese, softened

4 tablespoons Splenda® Granulated Sweetener, divided

1 ½ cups reduced fat frozen whipped topping, thawed

1 cup sliced fresh strawberries, for garnish

3 kiwi, peeled and sliced, for garnish

Nutrition Info Per Serving

Serving Size: 1 slice (⅛ cheesecake)

Calories	190
Total Fat	8g
Saturated Fat	3g
Cholesterol	5mg
Sodium	330mg
Total Carbs	27g
Dietary Fiber	3g
Sugars	10g
Protein	6g

Instructions

To make the crust:

Preheat oven to 375°F.
In a bowl, combine graham cracker crumbs, Splenda Sweetener, and melted butter until the crumbs are evenly moist. Press into the bottom and up the sides of a 9” pie plate.
Bake for 8–10 minutes or until lightly browned; cool completely.

To make the filling:

In a bowl beat cream cheese and Splenda Sweetener together at high speed until creamy.
Gently fold in whipped topping. Pour into prepared crust; refrigerate 3 hours.
Top cheesecake with fruit before serving.