Recipe for Lemon cheesecake without sugar

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Ingredients

• 3 light cream cheese bars
• ½ cup of artificial sweetener
• 1 cup of light milk
• ¼ cup of lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon of vanilla essence
• 3 tablespoons of grenetina
• ½ cup of water to hydrate the grenetine
• 2 cups sugar-free vanilla cookies
• ½ cup melted coconut oil
  
  

Preparation

1.) Choose the sugar-free cookies in the processor or in the blender, empty them in a cheesecake mold, add the melted coconut oil and mix to a moist sandy consistency.

2.) Compact the mixture at the bottom of the mold to form the base and when it is smooth and homogeneous, refrigerate for one hour.

3.) Hydrate the grenetina in the water, mix and let stand for 10 minutes.

4.) Beat cream cheese until creamy, add artificial sweetener, juice and lemon zest, vanilla essence and light milk.

5.) Pour the grenetin in the microwave for 15 seconds, mix after each lapse until no lumps remain.

6.) Add the melted grenetine to the lemon mixture, beat until everything is well incorporated.

7.) Empty the lemon filling on the cookie base, refrigerate for at least four hours before unmolding.

8.) Remove the lemon cheesecake without sugar and decorate with red fruits and mint leaves.

Thanks for reading. Stay Healthy.