Best 2 Diabetic Living No Bake Pumpkin Cheesecake Recipes

If you are searching for a delightful and nutritious dessert that caters to your dietary needs as a diabetic individual, look no further! This article presents a remarkable "diabetic living no-bake pumpkin cheesecake" recipe that promises to tantalize your taste buds while keeping your blood sugar levels in check. Crafted with wholesome ingredients and free from refined sugars, this cheesecake is a delightful treat that you can indulge in without guilt.

Let's cook with our recipes!

PHILADELPHIA NO-BAKE PUMPKIN CHEESECAKE

PHILADELPHIA No-Bake Pumpkin Cheesecake image

Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.

Provided by My Food and Family

Categories Recipes

Time 3h15m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
Spoon into crust.
Refrigerate 3 hours or until firm.
Serve topped with remaining COOL WHIP.

Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

NO BAKE DIABETIC PINEAPPLE CHEESECAKE

No Bake Diabetic Pineapple Cheesecake image

Make and share this No Bake Diabetic Pineapple Cheesecake recipe from Food.com.

Provided by Sam 3

Categories Cheesecake

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 cups graham cracker crumbs
1/3 cup butter, melted
8 ounces cream cheese
1 tablespoon artificial sweetener (liquid form)
2 tablespoons vanilla extract
2 tablespoons lemon juice
1 liter whipped Nutriwhip
1 (19 ounce) can crushed pineapple (well drained)

Steps:

Combine graham cracker crumbs and butter. Press into a 9in pie pan.
Cream together remaining ingredients except pineapple.
Fold in pineapple. Pour into crust. Chill for 3 hours or more.

Nutrition Facts : Calories 304.3, Fat 19.6, SaturatedFat 10.7, Cholesterol 51.6, Sodium 259.8, Carbohydrate 28.5, Fiber 1.1, Sugar 17.7, Protein 3.5

Tips:

Use a food processor or blender to make the crust. This will help to ensure that the crust is smooth and evenly mixed.
Press the crust firmly into the bottom of the pan. This will help to prevent the crust from cracking.
Chill the crust for at least 30 minutes before adding the filling. This will help to prevent the crust from becoming soggy.
Use a low-carb sweetener in the filling. This will help to keep the cheesecake low in sugar.
Add some pumpkin spice to the filling. This will give the cheesecake a delicious fall flavor.
Chill the cheesecake for at least 4 hours before serving. This will allow the cheesecake to set properly.

Conclusion:

This no-bake pumpkin cheesecake is a delicious and easy-to-make dessert that is perfect for anyone with diabetes. It is low in sugar and carbohydrates, and it is packed with flavor. The cheesecake is also gluten-free, making it a great option for people with celiac disease or gluten sensitivity. Whether you are looking for a special dessert for a holiday meal or a simple treat to enjoy on a weeknight, this no-bake pumpkin cheesecake is sure to please.