OK, so I made this tonight because I needed something sweet, however the normal low carb cheesecake recipes are to sickly for me without some fruitiness, so came up with this.

Roughly 225g of cream cheese softened (I used philly)
250ml double cream (heavy cream for those in the states) whipped to stiff peaks
Vanilla and Splenda to taste
Any sugar free jelly you like - I use harleys sugar free jelly sachets, only one of the sachets, mixed with about 1 1/2 pint of water - if you make it according to the packet instructions it will be too firm.

Mix the cream cheese and whipped cream until combined. Add the splenda and vanilla to taste and mix well. I piped mines into small chefs rings to about a half inch from the top. I let them chill in the fridge.
In the meantime, I made up my jelly and put it in the fridge until it was cool, but still liquid.
Pour the jelly over the top of the cheesecakes right up to the top of the chef rings and then leave to set for a couple of hours.

Once ready, you can either use a blow torch to lightly heat the side of the rings to release, or just use the warmth of your hands to slowly release the cheesecakes from the moulds.

This tasted awesome and the fruity jelly on the top really cut the sickly sweetness.

Really light and totally curbs the sweet cravings without leaving you feeling sick

I tried this today. Really yummy! Thanks for sharing it.

Thanks for sharing. I really need to try out a new cheesecake recipe