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Butterscotch Cheesecake

Low Carb Recipe

You can work with the flavor of this tasty cheesecake by choosing a Jello flavor of your favor. Butterscotch has a rich, buttery scent that appeals to the sense of taste as well as smell.

Butterscotch Cheesecake


One 3-ounce package any flavor Jello
2 tablespoons of sugar free butterscotch Jello
2 8-ounce packages cream cheese
1 cup boiling water
3 to 4 packets sweetener

Recipe Directions

Soften cream cheese to room temperature.

Mix lemon Jello with 1-cup boiling water (if using, if not add 1-cup hot water). Add cream cheese and whisk until smooth. Add butterscotch and Equal, stir some more.

Pour into pie dish and chill about three hours.

Recipe Suggestion

Grind up some almonds and place on the bottom of the pie dish before filling.

Extra: Butterscotch Delight

8 oz soft cream cheese
1 cup heavy whipping cream
1 cup cold water
Dash vanilla
2 teaspoons pumpkin pie spice
1 small package sugar free fat free Butterscotch pudding mix powder

Beat soft cream cheese with electric mixer until smooth. Add cream and beat. Add cold water and beat until thickens a little. Add pudding powder, vanilla and pumpkin pie spice and beat until blended well. Pour into individual cups and refrigerate at least 2 hours. Total: 42 carb (41 NET carbs). Serves 6 large servings at 7 carbs each, or 8 small at 5 carbs.