Low Carb Lemon Cheesecake - cooking recipe

Ingredients

1 (1 ounce) package sugar-free lemon Jell-O powder
2 (8 ounce) packages cream cheese
4 (1 g) packets Splenda sugar substitute
1 cup boiling water
1/4 cup da vinci vanilla coffee syrup

Preparation

Boil water and dissolve lemon Jell-O.
Mix in softened cream cheese, Splenda, and syrup.
Beat with a mixer for about 3 minutes or until well blended and fluffy.
Pour into a Pam sprayed pie pan, and refrigerate until firm.
You can use other flavors of Jell-O for this.
Strawbery and lime are also excellent.
Top with freshly whipped cream.