Diabetic Cheesecake
A creamy, sugar-free cheesecake perfect for diabetics and anyone seeking a guilt-free indulgence. The nut-based crust adds crunch while the smooth, rich filling delivers classic cheesecake flavor.
Ingredients
- Crust
- 1 ½ cups almond flour or ground walnuts/pecans
- 3 tbsp unsalted butter melted (or coconut oil)
- 2 tbsp granulated monk fruit sweetener or erythritol
- ¼ tsp salt
- Filling
- 16 oz cream cheese softened (or dairy-free cream cheese)
- ½ cup sour cream or Greek yogurt
- ½ cup granulated monk fruit sweetener or allulose
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Optional Topping
- Fresh berries
- Sugar-free chocolate drizzle
- Chopped nuts
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, combine crust ingredients and press evenly into the bottom of the pan. Bake 8–10 minutes, then cool.
- Beat cream cheese until smooth. Add sour cream, sweetener, and vanilla; mix until creamy. Add eggs one at a time, then lemon juice; mix gently.
- Pour filling over cooled crust and smooth the top. Bake 45–50 minutes until center is slightly set but still jiggly.
- Cool to room temperature, then refrigerate 4 hours or overnight to set.
- Garnish with optional toppings before serving.
Notes
Refrigerate up to 5 days in an airtight container
Freeze slices individually for up to 2 months; thaw overnight in the fridge
Baking in a water bath helps prevent cracks