Inspired by many wonderful cheesecake recipes, I made myself a yummy cream cheese cup today. (Eggless, crustless) It's quick and easy

1 8oz package cream cheese, soften
1/2 cup sugar substitute (I will make it 1/3 cup next time though)
1 tsp Vanilla Extract
1 TBS lemon juice
Some grated lemon peel
1 cup (4 oz.) cool whip (thawed)

1. Mix cream cheese, sugar, lemon juice, grated lemon peel and vanilla in a bowl until smoothly blended. (I used hand mixer on high for 5 minutes)
2. Fold whipping cream into the well-blended cream cheese mixture.
3. Divide the creamy mixture into small bowl, ready to serve now or chill before serve.
4. Optional topping as desired. I mixed some chocolate chip with melted butter to top my cream cheese cup. Taste like chocolate cheesecake Fresh fruits would be nice too!

Carbs Info (total):
Cream cheese (6 g.) - Whipping Cream (1 g.) - Equal Sugar (24 g.) or Splenda (12 g.) - Lemon (1 g.) - Vanilla Extract (0.5 g.)

Thanks for the recipe. Looks like it would be a nice, easy evening snack.

There is a wonderful cheesecake recipe on the back of Knox gelatin (clear plain gelatin ) for cheesecake that is to die for. (I substitute Splenda for the sugar of course.)
I quick freeze them in small dollops on a lined cookie sheet and then freeze and put in a large baggie. Perfect for a quick lil "poppable" treat.