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Food and Dining
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5 Great Diabetic-Friendly Cheesecake Recipes

Don't forget the cheesecake! This collection of diabetic-friendly cheesecake recipes offers a little something for everyone.

Refreshing Lime Cheesecake, No-Bake Orange Cream Cheesecake, and Frozen Cinnamon-Coffee Mini Cheesecakes would be great to serve on a hot Summer day.

Looking for something a little more elegant? Try the Chocolate Swirl Cheesecake, Chocolate Cheesecake, or Dulce de Leche Cheesecake.

All the cheesecakes below have reduced calories and carbohydrates (7g to 17g per serving) when compared to regular versions, so relax and enjoy a slice of decadent cheesecake!

Refreshing Lime Cheesecake

Reduced fat cheesecake with all the decadent flavor and texture of the full fat version. Fresh lime juice and peel add refreshing tropical flavor. A 46% calorie reduction from the traditional recipe.

Refreshing Lime Cheesecake

Yield: 8 servings
Printable Version

Ingredients

Crust Ingredients:

  • 1 cup graham cracker crumbs
  • 3 tablespoons stick butter or margarine, melted
  • 2 tablespoons Equal Spoonful or Granulated*

Cheesecake Ingredients:

  • 2 packages (8 ounces each) reduced-fat cream cheese, softened
  • 2/3 cup Equal Spoonful or Granulated**
  • 1 egg
  • 2 egg whites
  • 1/2 teaspoon grated lime peel
  • 3 tablespoon fresh lime juice
  • Additional grated lime peel (optional)

    * May substitute 3 packets Equal sweetener

    ** May substitute 16 packets Equal sweetener

Directions

  1. For Crust, combine graham cracker crumbs, butter and 2 tablespoons Equal. Press onto bottom and 1/2-inch up side of an 8-inch springform pan or 8-inch round cake pan. Bake in preheated 325F oven 8 minutes. Cool on wire rack while preparing cheesecake.
  2. For Cheesecake, beat cream cheese and 2/3 cup Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in egg, egg whites, lime peel and juice until well blended.
  3. Pour cream cheese mixture over baked crust. Bake in preheated oven 30 to 35 minutes or until center of cake is almost set.
  4. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely.
  5. Cover and refrigerate several hours or overnight before serving.
  6. To serve, remove side of pan. Garnish top of cheesecake with grated lime peel, if desired. Cut cake into wedges.

Nutrition information Per Serving:
Calories: 197
Protein: 9 g
Carbohydrates: 14 g
Fat: 11 g
Cholesterol: 58 mg
Sodium: 366 mg
Food Exchange 1 milk, 2 fat

Chocolate Swirl Cheesecake

Chocolate Swirl Cheesecake

New York-style cheesecake swirled with a rich chocolate mixture. Serve with fresh raspberries.

Yield: 16 servings
Printable version

Ingredients

Crust Ingredients:

  • 1-1/4 cups vanilla wafer crumbs
  • 4 tablespoons stick butter or margarine, melted
  • 2 tablespoons Equal Spoonful or Granulated*

Cheesecake Ingredients:

  • 3 packages (8 ounces each) reduced-fat cream cheese, softened
  • 3/4 cup Equal Spoonful or Granulated**
  • 2 eggs
  • 2 egg whites
  • 2 tablespoons cornstarch
  • 1 cup reduced fat sour cream
  • 1 teaspoon vanilla
  • 1 ounce unsweetened chocolate, melted, slightly cooled
  • 1 tablespoon fat-free milk
  • Chocolate curls (optional)

    * May substitute 3 packets Equal sweetener
    * May substitute 3 packets Equal sweetener
    ** May substitute 18 packets Equal sweetener

Directions

  1. For Crust, mix vanilla wafer crumbs, butter and 2 tablespoons Equal. Press onto bottom and 1/2-inch up side of a 9-inch springform pan. Bake in preheated 325F oven 10 minutes. Cool on wire rack while preparing cheesecake.
  2. For Cheesecake, beat cream cheese and 3/4 cup Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and cornstarch. Fold in sour cream and vanilla until combined. Remove 1/2 cup cheesecake batter. Pour remaining batter over baked crust.
  3. Add melted chocolate and fat-free milk to 1/2 cup reserved cheesecake batter; mix well. Place spoonfuls of chocolate mixture on top of cheesecake. Using tip of knife or spatula, gently swirl chocolate batter into cheesecake.
  4. Bake in preheated oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving.
  5. To serve, remove side of pan. Garnish top of cheesecake with chocolate curls, if desired. Cut cake into wedges.

Nutrition information Per Serving:
Calories: 164
Protein: 7 g
Fat: 11 g
Sodium: 235 mg
Cholesterol: 57 mg
Carbohydrates: 8 g
Exchanges: 1 milk, 2 fat

Chocolate Cheesecake

Chocolate Cheesecake

This delicious chocolate cheesecake is not only greatly reduced in fat, but also has 76% less carbohydrates than the traditional recipe. It will become a favorite!

Yield: 16 servings
Printable version

Ingredients

Crust Ingredients:

  • 1/2 cup finely ground almonds

Cheesecake Ingredients:

  • 3 packages (8 ounces each) reduced fat cream cheese, softened
  • 1-1/4 cups Equal Spoonful or Granulated*
  • 2 eggs
  • 2 egg whites
  • 1/4 teaspoon salt
  • 1 cup reduced fat sour cream
  • 2 teaspoons vanilla
  • 4 ounces (4 squares) semi-sweet chocolate, melted and cooled
  • Fresh raspberries, optional
  • Fresh mint, optional

    * May substitute 30 packets Equal sweetener.

    Crust pictured above made with chocolate wafer crumbs

Directions

  1. For Crust, spray bottom of a 9-inch springform pan. Sprinkle almonds over bottom, patting gently onto pan; set aside.
  2. For Cheesecake, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and salt. Fold in sour cream and vanilla until combined. Gently mix in chocolate until blended. Pour batter over crust.
  3. Bake in preheated 325F oven 40 to 45 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight.
  4. To serve, remove side of pan. Garnish top of cheesecake with fresh raspberries and mint, if desired. Cut cake into wedges.

Nutrition information Per Serving:
Calories: 197
Protein: 7 g
Fat: 16 g
Sodium: 231 mg
Cholesterol: 67 mg
Carbohydrates: 7 g
Exchanges: 1/2 milk, 3 fat

No-Bake Orange Cream Cheesecake

No-Bake Orange Cream Cheesecake

Yield: 16 servings
Printable version

Ingredients

Crust Ingredients:

  • 1 cup graham cracker crumbs
  • 3 tablespoons stick butter or margarine, melted
  • 3 tablespoons Equal Spoonful or Granulated*

Cheesecake Ingredients:

  • 1 cup orange juice
  • 1 envelope (1/4 ounce) unflavored gelatin
  • 2 packages (8 ounces each) reduced-fat cream cheese, softened
  • 1 cup part-skim ricotta cheese
  • 3/4 cup Equal Spoonful or Granulated**
  • 1 teaspoon orange extract (optional)
  • 2 cups light whipped topping, thawed, if frozen
  • 1 can (11 ounces) Mandarin oranges, drained, coarsely chopped
  • Oranges sections (optional)
  • Whipped topping (optional)

    * May substitute 4-1/2 packets Equal sweetener

    ** May substitute 18 packets Equal sweetener

Directions

  1. For Crust, combine graham cracker crumbs, butter and 3 tablespoons Equal. Press mixture onto bottom of a 9-inch springform pan.
  2. Bake in preheated 350F oven 10 minutes. Cool on wire rack while preparing cheesecake.
  3. For Cheesecake, pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute. Heat over low heat, stirring constantly, until gelatin dissolves. Beat cream cheese and ricotta cheese in mixing bowl on medium speed of mixer until smooth. Stir in 3/4 cup Equal and orange extract. Add gelatin mixture to cheese mixture; blend until smooth.
  4. Refrigerate cheese mixture, or place in freezer, 20 to 30 minutes or until mixture is slightly thickened. Fold in whipped topping and chopped oranges. Spoon over baked crust.
  5. Cover and refrigerate several hours or overnight. To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with orange sections and whipped topping, if desired. Cut cake into wedges. Nutritional Information

Nutrition information Per Serving:
Calories: 152
Protein: 6 g
Fat: 10 g
Sodium: 158 mg
Cholesterol: 31 mg
Carbohydrates: 11 g
Exchanges: 1/2 milk, 1 starch, 2 fat

Dulce de Leche Cheesecake

Dulce de Leche Cheesecake

Yield: 16 servings
Serving Size: 1 slice (1/16 of cheesecake)
Printable Version

Ingredients

Crust:

  • 1 cup graham cracker crumbs
  • 3 tablespoons butter, melted

Filling:

  • 3 (8 ounce) packages reduced-fat cream cheese
  • 1 cup Splenda No Calorie Sweetener, Granulated
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla
  • 3 eggs
  • 1/3 cup reduced fat milk
  • 1/2 cup dulce de leche

Directions

  1. Preheat oven to 400 degrees F.
  2. Mix crust ingredients together, and press into a 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.
  3. Reset oven temperature to 325 degrees F.
  4. Beat cream cheese, Splenda Granulated Sweetener and flour together until well mixed and smooth. Add vanilla and mix until smooth. Add eggs one at a time, beating well after each addition. Mix until smooth. Add milk and mix until well blended.
  5. Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add dulce de leche and stir until well combined.
  6. Pour plain batter over crust. Top with dulce de leche batter by placing rounded spoonfuls over the cheesecake batter and gently swirl into plain batter with the tip of knife or spatula.
  7. Bake 45-55 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking).
  8. Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4- 6 hours or overnight before serving.

Nutrition information Per Serving:
Calories 210
Calories from Fat 110
Fat 12g (Saturated 7g)
Cholesterol 70mg
Sodium 210mg
Carbohydrates 17g
Fiber 0g
Sugars 11g
Protein 7g

Frozen Cinnamon-Coffee Mini Cheesecakes

Frozen Cinnamon-Coffee Mini Cheesecakes

Yield: 12 servings
Serving Size: 1 mini cheesecake
Printable Version

Ingredients

  • 12 Nabisco Ginger Snaps
  • 2 tablespoons Maxwell House Naturally Decaffeinated Instant Coffee
  • 1 tablespoon water
  • 1/2 cup Splenda No Calorie Sweetener, Granulated
  • 1 (8 ounce) container Philadelphia Light Cream Cheese Spread
  • 1 teaspoon vanilla
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups Cool Whip Lite Whipped Topping
  • 1 cup fresh raspberries

Directions

  1. Line 12 muffin cups with paper liners. Place one cookie in each paper cup. Set aside.
  2. Mix coffee granules and water in large bowl until coffee is dissolved. Add SPLENDA Granulated Sweetener, cream cheese spread, vanilla and cinnamon. Beat with wire whisk until well blended. Gently stir in whipped topping.
  3. Spoon evenly over cookies in muffin pan. Top each cheesecake evenly with raspberries. Cover and freeze for 3 hours or overnight.
  4. Remove from freezer about 10 minutes before serving to soften slightly.

Nutrition information Per Serving
Calories 100
Calories from Fat 40
Fat 4.5g (Saturated 3g)
Cholesterol 10mg
Sodium 130mg
Carbohydrates 11g
Fiber 1g
Sugars 5g
Protein 2g

Source: Equal® and Splenda®

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