Best Diabetic Cheesecake Recipes

NO BAKE DIABETIC PINEAPPLE CHEESECAKE

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.

PEANUT BUTTER AND JELLY CHEESECAKE (DIABETIC)

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.

BUNYAN'S DIABETIC SWEET POTATO GINGERSNAP CHEESECAKE WITH MAPLE-WHIPPED CREAM

Steps:

• 1. To make the Crust:
• 2. Preheat your oven to 350 degrees. Get out your 9-inch springform pan. Put the crumbs, Splenda blend and margarine in the pan. Mix with a fork until the butter is completely mixed into the crumbs and the Splenda sort of disappears into the mixture. Pat this mixture with your fingers into the bottom of the pan and partially up the sides of the pan. It should come up the side a half inch or more. You don't have to be too precise. Bake for 8 to 9 minutes until set. Let cool.
• 3. To make the Filling:
• 4. First drain the sweet potatoes in a colander. Put the sweet potatoes in a food processor and whiz them to make a puree. You can add up to a half cup of water to make the potato puree smooth. Sometimes you need a little liquid to get the processor started in its chopping process.
• 5. In a large bowl, put in your cream cheese, Splenda blend, sweet potato puree mixture, spice, and one egg. Mix for one minute, stopping the mixer to scrape down the sides. Add the next egg and mix another minute. Add the last egg and the vanilla and mix one more minute. This makes your filling nice and fluffy. Pour this over your crust. Level it with your spatula
• 6. Wrap your cheesecake pan in two layers of aluminum foil. You want to seal it good and tight so no water will get in. Wrap the bottom and up the sides. Set the pan in a larger roasting pan and then add water so the water level will be one inch up the side of the cheesecake. Bake at 350 degrees for 1 hour and 45 minutes until the cheesecake is set. Remove the cheesecake from the water pan and put it back in the oven (now turned off) with the door open for 15 more minutes so the cheesecake cools down slowly. Then let it cool on the counter. Take off the aluminum foil side cover. Finally, chill the cheesecake in the refrigerator overnight before serving. You can put a loose covering of plastic wrap on top of the cheesecake after it has cooled on the counter so it doesn't soak up any refrigerator flavors.
• 7. To make Whipped Cream:
• 8. Whip your cream as usual. Instead of adding vanilla or sugar when the cream reaches soft peaks, add the syrup and continue beating until stiff peaks form. Make the whipped cream right before you serve.
• 9. To serve
• 10. Take a sharp knife and slide it along the edge of the cheesecake to make sure it is loosened from the pan edge. Place it on your platter and unlock the springform to release the cheesecake. Gently lift off the outer ring. Clean up any little crumbs or messy edges. Slice your cheesecake with a very sharp knife that has been dipped in warm water and wiped off with a towel. This will make a very smooth cut.
• 11. The cheesecake will taste best on days 2 through 4. As the days progress, the cheesecake flavor intensifies. Depending on the humidity in your refrigerator, your crust might start to get soggy, but the cheesecake will still taste good. As with all cheesecakes, I recommend taking it out of the refrigerator at least 15 to 30 minutes or even longer before you serve it. The colder it is, the less the flavors come through. Savor each bite by rolling it over on your tongue. Yum!

DIABETIC RASPBERRY CHEESECAKE BARS

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

LEMON CHEESECAKE - DIABETIC-FRIENDLY

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.

CHERRY CHEESECAKE TRIFLE (DIABETIC FRIENDLY)

Steps:

• 1. Slice pound cake and cut into six cubes per slice. Place 1 slice worth of cubes in the bottom of each parfait glasses (I used 6 glasses).
• 2. Prepare jello using the speed set method found on the jello box and pour in the frozen cherries. Place in freezer for about 10 minutes, stir and place in fridge for another 5 minutes. The spoon about 1/3 cup of jello and cherries into each glass. Return to fridge to finish setting up.
• 3. Once jello is set firm, prepare cheesecake pudding as instructed and quickly pour 1/3 cup of pudding (or more) into each glass.
• 4. Lastly, top each parfait with Cool Whip to fill up the glasses and cover and chill. You can serve it immediately or it will hold well for 24-48 hours in the fridge.

DIABETIC MAPLE CHEESECAKE

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.

DIABETIC PINEAPPLE CHEESECAKE

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.

DIABETIC LIVING NO BAKE PUMPKIN CHEESECAKE

Steps:

• To make crust - Preheat oven to 350 degrees F. In a small bowl, combine crushed graham crackers, canola oil, and sugar. Mix well. Spread evenly in bottom of an 8- or 9-inch springform pan; press firmly onto bottom. Bake for 5 minutes. Cool on a wire rack.
• To make pie - In a small saucepan, stir together gelatin and the water; let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.
• In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add pumpkin, sugar, the 1 teaspoon cinnamon, and the gelatin mixture; beat until well mixed. Fold in the three-quarters container of dessert topping. Spread mixture into crust in springform pan. Cover and refrigerate for 4 to 24 hours or until set.
• Using a thin metal spatula or table knife, loosen the cheesecake from the side of the springform pan. If desired, use a wide spatula to remove cheesecake from bottom of pan and place on a serving plate. Cut into wedges to serve. If desired, top with additional whipped topping. If desired, garnish with additional cinnamon, chopped pecans, and/or pomegranate seeds.
• Tip
• *Sugar Substitutes: Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar for both crust and filling.

DIABETIC CHEESECAKE

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.

DIABETIC GLUTEN FREE, CHEESECAKE

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 FRUIT-TOPPED CHEESECAKE

Steps:

• 1. Preheat oven to 325 degrees F. Place pecan crust on a rimmed baking sheet; set aside.
• 2. Use an electric mixer to beat softened cream cheese until smooth.
• 3. Add eggs, cream, sugar substitute and salt. Beat until well combined, then beat in the lemon juice.
• 4. Pour mixture into pecan crust. Bake 50 minutes at 325 degrees F.
• 5. Remove from oven and allow to cool on counter for 30 minutes, then place in refrigerator for at least 2 hours before serving.
• 6. Top each slice, or whole pie, with some of the fruit pie filling.
• 7. Refrigerate leftovers.