Cheesecake is a great choice as a holiday dinner dessert. It provides an elegant ending to a nice dinner and it goes well with coffee. This collection of diabetic-friendly cheesecake recipes offers something for everyone.

Cheesecake recipes include Chocolate Swirl Cheesecake, Chocolate Cheesecake, Dulce de Leche Cheesecake, and Pumpkin-Maple Crustless Cheesecake. You’ll also find recipes for light and creamy Almond Cheesecake Bars and Frozen Cinnamon-Coffee Mini Cheesecakes (which can easily be doubled).

All of the cheesecakes featured below have reduced calories and carbohydrates (7g to 16g per serving) when compared to regular versions, so relax and enjoy your dessert.

Pumpkin-Maple Crustless Cheesecake

Enjoy the warm flavors of pumpkin, maple, and ginger with this crustless cheesecake.

Servings: 12
Serving Size: 1 slice (1/12 of cheesecake).
Printable version

Ingredients

3 (8 ounce) packages fat-free cream cheese, warmed in a microwave for 15 seconds
1/3 cup Splenda Brown Sugar Blend
3 large eggs
1 (15 ounce) can pumpkin puree
1/2 cup low-fat maple or vanilla yogurt
2 tablespoons all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon imitation maple or rum flavoring
1 teaspoon vanilla extract
1/4 cup thinly sliced crystallized ginger (garnish)

Directions

Preheat oven to 350 degrees F. Coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray.
Using an electric mixer, beat cream cheese and Splenda Brown Sugar Blend until smooth. Beat in eggs one at a time. Blend in pumpkin, yogurt, flour, cinnamon, ground ginger, maple flavoring, and vanilla.
Pour filling into prepared pan. Bake until outer rim is puffy and center is slightly wobbly, about 1 hour and 10 minutes. Remove from oven and run a butter knife around the inner edge but do not remove the pan side. Let stand at room temperature 30 minutes. Refrigerate warm cake, uncovered, until cold. Then cover with foil and refrigerate at least 4 hours (or up to 3 days). Remove 1 hour before serving.
When ready to serve, carefully remove side of pan. Cut into 12 wedges with wet knife wiped clean between cuts. Garnish with crystallized ginger, if desired.

Nutrition information Per Serving:
Calories: 130
Protein: 11 g
Fat: 2.5 g
Sodium: 420 mg
Cholesterol: 60 mg
Saturated Fat: 1 g
Dietary Fiber: 1 g
Sugars: 7 g
Carbohydrates: 16 g

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

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.
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.
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.
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.
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

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

For Crust, spray bottom of a 9-inch springform pan. Sprinkle almonds over bottom, patting gently onto pan; set aside.
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.
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.
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

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

Preheat oven to 400 degrees F.
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.
Reset oven temperature to 325 degrees F.
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.
Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add dulce de leche and stir until well combined.
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.
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).
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

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

Line 12 muffin cups with paper liners. Place one cookie in each paper cup. Set aside.
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.
Spoon evenly over cookies in muffin pan. Top each cheesecake evenly with raspberries. Cover and freeze for 3 hours or overnight.
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

Almond Cheesecake Bars

Light and creamy cheesecake bars topped with toasted almonds.

Serves: 20
Serving Size: 1 bar
Printable Version

Ingredients

Crust:

1/4 cup Splenda No Calorie Sweetener, Granulated
1 1/4 cups graham cracker or vanilla wafer crumbs
1/3 cup light butter, melted
1/4 cup toasted sliced almonds, finely groundFilling:
12 ounces reduced fat cream cheese
1/2 cup Splenda No Calorie Sweetener, Granulated
2 large eggs
1/4 cup reduced fat sour cream
2-1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup toasted, sliced almonds

Directions

Preheat oven to 350 degrees F.
Spray an 8×8 pan with non-stick cooking spray.
Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10-12 minutes or until firm.
Mix cream cheese and Splenda Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.
Bake in preheated oven for 40 to 47 minutes, or until firm.
Top with toasted almonds.

Nutrition information Per Serving
Calories: 120
Protein: 4 g
Fat: 8 g
Sodium: 105 mg
Cholesterol: 35 mg
Saturated Fat: 3.5 g
Dietary Fiber: 0 g
Sugars: 4 g
Carbohydrates: 8 g