Best 7 Diabetic Cheesecake Recipes

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.

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.

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 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 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 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