Originally posted similar in 2016/2019
Of course no one else has to make it sugar free if they don't want to.
Use regular sugar, a regular cake mix and put a regular graham cracker
or sugar cookie crust on this baby and you've got it made.
Amounts don't specifically matter! I'm putting down the approximate
amounts but if you use a little more, a little less; it won't matter.
Taste test if you want.
Sugar Free Lower Carb Birthday Cake Cheesecake
2 pkg. (8 oz. each) cream cheese, soft
2/3 c natural sweetener
of choice (I mix 2 kinds for best flavor)
1/4 t Lorann Princess Cake flavoring
1/2 t vanilla extract
1 1/2 c heavy cream
3/4 c dry cake mix from the package (I use sugar free)
1/2 c half and half or milk
*sprinkles (most of these have sugar in them but you don't have to use many if
you don't want to or you could make sugar free out of food color and
unsweetened coconut flakes) I have sugar free sprinkles - two different brands and I love them but they are expensive. Like, $10 for a little bag. But you can use them sparingly to go farther.
*Crust if you wish to use one or make one - you can always make cheesecakes without them.
Simple Basic Low Carb Crust:
1 1/2 c almond flour
1/3 c natural sweetener, confectioner's style
1/4 t salt
4 T butter, melted
Mix or blend the almond flour, sweetener and salt in a small bowl. Add
the melted butter, stir until it starts to come together, place in your
pie pan or a small 8 or 9 inch pan (for pie or bars). Press evenly
all across the bottom of a springform pan. Set aside.
In a mixing bowl beat the cream cheese with the sweetener and the
princess flavoring and vanilla until smooth. Scrape down the bowl. Add
a bit of the whipping cream and start the mixer on low (trying to cut
down on splatters). Keep pouring in the rest of the cream and half
and half. Then increase the speed to a medium/high like you usually
use to whip. Within about 1 minute it should be whipped to stiff
peaks. Add the cake mix and mix on low just until blended. I just
dumped some in - going to guess it was about 3/4 cup-ish. One cake
mix can make about 3 of these cheesecakes. Save the rest of the dry
mix for another time.
At this point mine got really thick so I used about 1/3 c half and half
to thin it out just a little bit. Use your half and half or milk for
this purpose if it's super thick, to get it to a nice thick batter
more like stiff peak whipped cream. Mix in some sprinkles if you wish
at this point to make it rainbow sprinkled all the way through or you
can leave it white and put the sprinkles only on top. Up to you!
Scoop into the springform pan over your crust if using. Smooth the
top. Top with sprinkles of your choice - as heavy or light as you
like. Now chill for at least 6 hours or freeze for about 2 hours and
then move to the refrigerator until serving time. If you can make this
1 day a ahead that is best! It will set up beautifully and the taste
really has a chance to mix through the entire cheesecake.
Whipped cream and cream cheese before adding the cake mix.
Scoopable... not a real thick batter but not thin or pourable either. "Scoopable" and "spreadable" is about right.
Here comes the pretties!
Scoop into the springform pan (I didn't spray mine and it came out perfectly after freezing/chilling).
Ready to add the rest of the pretties on top and then chill.
I wanted it to be set up in time for dinner in a few hours so I put it
in the freezer for about 2 hours. It went into the refrigerator after
that. Set up beautifully.
This is actually the snapchat I sent my family - that's why you see text on the photo.
