Chelsea’s Cheesecake Dessert Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 32 ounces - Organic Cream CHeese, softened
  • 1 cups - Organic Sour Cream
  • 4 - Eggs, beaten
  • 1 tablespoons - Stevia
  • 3/4 cups - Xylitol
  • 1 tablespoons - Vanilla
  • 10 ounces - Frozen Raspberries, if desired
  • Directions:

    Beat cream cheese until smooth. Mix in sour cream, eggs, stevia, xylitol, vanilla and raspberries.
    My kids don’t like a nut crust so we eat it with no crust. If you want a crust: Wrap foil around the bottom of a 10 inch spring form pan. Butter the bottom of the spring form pan and sprinkle ground walnuts or pecans on top. Pour the cream cheese mixture on top. Place the cheesecake in an oven safe dish that is larger than 10 inches. Pour hot water in outer dish so it reaches half way up around cheesecake. Bake at 350 degrees for 45 – 60 minutes until center is nearly set. Cool 15 minutes. Scrape sides of pan with a knife and release spring. Cool 30 minutes. Remove spring and refrigerate 4 hours.
    I like to make it in small ramekin dishes with no crust for individual servings. Just reduce the baking time if you reduce the size of your pan.

    Brief Description

    A quick and easy dessert

    Main Ingredient:

    Cream Cheese

    Category:  Cakes

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 45 min

    Posted By:


    Posted On:

    August 4, 2013

    Print Recipe

    Speak Your Mind