Best 7 Diabetic Cheesecake Recipes

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A diabetic cheesecake is a delicious and satisfying dessert that can be enjoyed by people with diabetes. Made with a few simple ingredients, this cheesecake is a healthier alternative to traditional cheesecakes, as it contains less sugar and carbohydrates. The creamy texture and tangy flavor of the cheesecake are sure to please everyone, regardless of their dietary restrictions.

Here are our top 7 tried and tested recipes!

PEANUT BUTTER AND JELLY CHEESECAKE (DIABETIC)



Peanut Butter and Jelly Cheesecake (Diabetic) image

This is the diabetic version the same recipe posted on Zaar by someone else. This came from The Diabetic Newsletter. Cook time is chill time. I have not tried this but thought that it sounded really interesting.

Provided by Annacia

Categories     Cheesecake

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

2 (8 ounce) packages philadelphia fat free cream cheese, spread
1/4 cup adams peanut butter (or any no fat added brand.)
1 (30 g) package jell-o sugar-free instant vanilla pudding mix, 4-serving size
2/3 cup nonfat dry milk powder
1 cup water
3/4 cup Cool Whip Lite
1 (6 ounce) keebler graham cracker pie crust
1/2 cup grape fruit spread
2 tablespoons dry roasted peanuts

Steps:

  • In a large bowl, stir cream cheese and peanut butter with a spoon until blended and soft.
  • Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite.
  • Spread mixture evenly into piecrust.
  • Refrigerate while preparing topping.
  • In a small bowl, stir fruit spread with a spoon until soft. Add remaining 1/2 cup Cool Whip Lite. Mix gently to combine.
  • Evenly spread topping mixture over filling mixture.
  • Sprinkle peanuts evenly over top.
  • Refrigerate at least 30 minutes.
  • Exchanges: 1-1/2 Medium-Fat Meat; 1-1/2 starch; 1 Fat.

DIABETIC PINEAPPLE CHEESECAKE



Diabetic Pineapple Cheesecake image

I found this on a diabetic recipe website and sounds great! To make the graham cracker crumbs, use a food processor or place them in a large ziploc bag and crush with the bottom of a pan or rolling pin. You could also add some fresh bananas on top when serving for a great taste!

Provided by LDSMom128

Categories     Cheesecake

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

14 double graham crackers, finely crushed to measure 1 Cup
2 tablespoons butter, melted
1/2 cup fat-free buttermilk
1 slice white bread
1/3 cup part-skim ricotta cheese
1 large egg
2 tablespoons vanilla
6 tablespoons artificial sweetener (6 packets)
1/4 cup water
12 ounces crushed pineapple in juice, well drained

Steps:

  • To prepare crust:
  • Preheat the oven to 350 degrees. Lightly coat a 9 inch pie pan with cooking spray.
  • In a medium bowl, thoroughly mix the graham cracker crumbs and melted butter. Press into prepared pan. Bake for 15 minutes, until lightly browned. Check about 12 minutes if you have a hotter oven. Don't let the crust to get too brown.
  • To prepare filling:
  • First make sure the pineapple is well drained. You don't want to add too much excess liquid.
  • In a food processor or blender, combine everything except the pineapple. Process until smooth. Fold in crushed pineapple.
  • Bake for 45 minutes, until set. Allow to cool completely and serve chilled with sugar free whipped cream.

Nutrition Facts : Calories 191.7, Fat 7.6, SaturatedFat 3.6, Cholesterol 49.7, Sodium 184.3, Carbohydrate 24.9, Fiber 1, Sugar 14.1, Protein 4.3

LEMON CHEESECAKE - DIABETIC-FRIENDLY



Lemon Cheesecake - Diabetic-Friendly image

Make and share this Lemon Cheesecake - Diabetic-Friendly recipe from Food.com.

Provided by Fauve

Categories     Cheesecake

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 9

1 1/2 cups graham cracker crumbs
1/4 cup reduced-calorie margarine, melted
2 cups 1% fat cottage cheese
3/4 cup egg substitute
1/2 cup fresh lemon juice
1/4 cup all-purpose flour
1/4 cup sugar
5 (1 g) packets artificial sweetener (calorie-free sweetener such as Equal, etc.)
lemon slice (optional)

Steps:

  • Combine cracker crumbs and margarine; stir well.
  • Press into bottom of a 9 inch springform pan. Freeze 30 minutes.
  • Preheat oven to 300*.
  • Place cottage cheese in a food processor or blender; process 1 minute or until very smooth, stopping once to scrape down sides.
  • Add egg substitute and next 5 ingredients; process until smooth.
  • Pour mixture into prepared crust. Bake at 300* for 50 minutes or until almost set (center will be soft but will become firm when chilled).
  • Remove from oven; cool on wire rack.
  • Cover and chill at least 8 hours.
  • To serve, cut into wedges. Garnish with lemon slices.

Nutrition Facts : Calories 129.8, Fat 3.9, SaturatedFat 0.8, Cholesterol 1.7, Sodium 291.4, Carbohydrate 16.2, Fiber 0.4, Sugar 8.8, Protein 7.6

DIABETIC RASPBERRY CHEESECAKE BARS



Diabetic Raspberry Cheesecake Bars image

The recipe and information were taken from a diabetic cooking magazine. This recipe was tested using sucralose-based sugar substitute. Excellent for diabetics who count carbs.

Provided by Wayne Jeseritz

Categories     Other Desserts

Time 1h25m

Number Of Ingredients 14

6 whole graham crackers, finely ground
1 Tbsp brown sugar
2 Tbsp melted butter
filling
2 pkg 8 oz - reduced fat cream cheese, at room temperature
1 pkg 8 oz - fat-free cream cheese, at room temperature
1 c sugar substitute
2 tsp pure vanilla extract
2 large eggs
1/4 c cholesterol free egg substitute
2 Tbsp all purpose flour
topping
2 Tbsp water
1/2 c reduced sugar raspberry or strawberry preserves

Steps:

  • 1. Heat oven to 350 degrees. Spray 9 inch square pan with nonstick cooking spray; set aside.
  • 2. For crust, mix graham cracker crumbs and brown sugar together in small bowl. Add butter; stir until crumbs are moistened. Press crumbs evenly onto bottom of pan. Bake about 5 minutes. Set aside to cool.
  • 3. Beat cream cheeses, sugar substitute and vanilla with electric mixer until smooth. Beat in eggs, 1 at a time, then add egg substitute. Mix in flour until well combined. Pour batter evenly over crust. Bake until just set in the center, about 25 minutes. Let cool about 5 minutes.
  • 4. Heat preserves and water in small saucepan, stirring constantly, until preserves melt. Spread over filling. Cover and chill at least 4 hours before cutting into bars.
  • 5. Dietary Exchanges: 1 Fat, 1/2 Starch Calories 84 Total Fat 5g Saturated Fat 3g Protein 4g Carbohydrates 7g Cholesterol 31 mg Dietary Fiber 0g Sodium 140 mg

DIABETIC MAPLE CHEESECAKE



Diabetic Maple Cheesecake image

My diabetic adaption of Boomette's Recipe #245417. My fat and sugar content is calculated from the low fat and no sugar added syrup container labels. Now, I need to say that while I labeled this as diabetic it by no means has low numbers. It has been lightened to allow a diabetic to have a slice with family or guests without doing the damage that a full fat and sugar cheesecake would.

Provided by Annacia

Categories     Cheesecake

Time 1h

Yield 6 serving(s)

Number Of Ingredients 5

10 ounces low-fat cream cheese, room temp
3/4 cup no-sugar-added maple syrup
3/4 cup egg white
1/2 cup fat-free evaporated milk
no-sugar-added maple syrup (optional)

Steps:

  • In a bowl, whisk cream cheese and maple syrup.
  • Add the egg whites and milk, blend well.
  • Put the mixture into 6 Pam sprayed individual baking dishs.
  • Bake in the center of the oven about 40 mins or until almost set @ 350.
  • Let cool in the oven, the door slightly opened, and then put in the fridge for 4 to 8 hours.
  • Serve cold in dessert dishes with a little bit of maple syrup on top if desired.

Nutrition Facts : Calories 152.2, Fat 10.9, SaturatedFat 6.1, Cholesterol 35.9, Sodium 233.1, Carbohydrate 4.3, Sugar 4.2, Protein 9.2

DIABETIC GLUTEN FREE, CHEESECAKE



Diabetic Gluten Free, Cheesecake image

Garnish with berries if you like. Or, if you prefer, use almond extract instead of vanilla in the topping, and garnish with toasted, slivered almonds. * If you're making this for someone with celiac disease, be sure to double-check all the ingredients labels on the products you use. Sometimes "light" versions of dairy products...

Provided by Paul Bushay

Categories     Cakes

Time 1h10m

Number Of Ingredients 13

CHEESECAKE:
1 grapeseed oil cooking spray
4 large eggs , separated
2 egg whites
1/4 c splenda blend
1 tsp fresh lemon juice
1 pinch salt
3 c cream cheese, light, classic (or ricotta, drained)
1/2 tsp fresh lemon zest , grated
TOPPING
1/3 c sour cream
1 Tbsp splenda blend
2 tsp vanilla extract

Steps:

  • 1. Preheat oven to 400 degrees
  • 2. Line the bottom of a 9-inch springform pan with parchment paper or grease with butter.
  • 3. Spray just a bit with grapeseed oil cooking spray.
  • 4. Separate eggs, and beat egg whites with salt until stiff.
  • 5. Beat together Splenda blend and the egg yolks until thick.
  • 6. Add lemon juice.
  • 7. With the mixer on a low-medium setting, beat in the cream cheese, a little at a time, until incorporated and fluffy.
  • 8. Add a small amount of the egg whites, plus grated lemon zest, and mix in gently.
  • 9. Gently fold the cream cheese mixture into the remaining egg whites.
  • 10. Pour mixture into pan. Give a little shake to make it level.
  • 11. Bake for 10 minutes at 400 degrees
  • 12. Reduce temperature to 300 degrees F and bake for another 40 minutes.
  • 13. When the top of the cake is set, turn off the oven and keep the oven door closed. Allow to cool for another hour in the oven.
  • 14. Remove and continue to cool on a wire rack.
  • 15. Whisk together remaining ingredients (sour cream, Splenda blend, and vanilla) .
  • 16. Spread on top of the cheesecake.
  • 17. BAKING NOTE: It is best to bake this guy in a water bath

DIABETIC CHEESECAKE



Diabetic Cheesecake image

Make and share this Diabetic Cheesecake recipe from Food.com.

Provided by Northern_Reflectionz

Categories     Cheesecake

Time 10m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup boiling water
1 (2 g) package gelatin
2/3 cup cottage cheese
1/4 cup evaporated skim milk
1 (2 g) package artificial sweetener
2 tablespoons lemon juice
1/2 cup crushed pineapple
1 slice bread
1 (2 g) package artificial sweetener
1/2 teaspoon coconut extract

Steps:

  • Mix water and gelatin in blender.
  • Add cottage cheese, milk, sweetener and lemon juice. Blend til smooth.
  • Add crushed pineapple.
  • Blend.
  • Pour into 8 inch pan.
  • TOPPING:.
  • Mix all ingredients in blender.
  • Sprinkle over filling and refrigerate 24 hours.

Nutrition Facts : Calories 44.3, Fat 0.9, SaturatedFat 0.5, Cholesterol 3, Sodium 102.4, Carbohydrate 5.7, Fiber 0.2, Sugar 3.4, Protein 3.3

Tips for Making the Best Diabetic Cheesecake

  • Use low-carb ingredients: This means using sugar substitutes like stevia or erythritol, low-carb flours like almond or coconut flour, and sugar-free sweeteners.
  • Be careful not to overmix the batter: Overmixing can make the cheesecake tough, so mix just until the ingredients are well combined.
  • Bake the cheesecake in a water bath: This helps to prevent the cheesecake from cracking and keeps it moist.
  • Chill the cheesecake for at least 4 hours before serving: This allows the cheesecake to set and develop its full flavor.

Conclusion

Diabetic cheesecake is a delicious and satisfying dessert that can be enjoyed by people with diabetes. By following these tips, you can make a diabetic cheesecake that is both healthy and delicious.

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