Strawberry Cheesecake for Your Diabetic Sweetie - Delishably - Food and Drink
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Strawberry Cheesecake for Your Diabetic Sweetie

Jill is an avid reader and writer who recently celebrated seven years on HubPages.

This diabetic-friendly cheesecake is made with Neufchâtel cheese and topped with fresh strawberries (or the seasonal fruit of your choice).

This diabetic-friendly cheesecake is made with Neufchâtel cheese and topped with fresh strawberries (or the seasonal fruit of your choice).

Sweets for the Sweet

Ever since my dessert-loving husband was diagnosed with diabetes, I've struggled to create sweet treats that are both tasty and healthy for him to eat. I failed miserably with all sorts of cupcakes, including ones made with zucchini and chocolate, and earned a low C for pumpkin and chia pudding cakes. But this low-carb faux cheesecake made with Neufchâtel cheese was an immediate winner—for both of us.

The filling is light, creamy and bright; the crust has a sandy, satisfying texture; and the fruit topping is juicy and fresh. Although the strawberry version dresses up nicely for Valentine's Day, variations with seasonal fruit are also yummy.

Cook Time

Prep timeCook timeReady inYields

30 min

10 min

40 min

Serves 8

Strawberries provide a fresh, delicious topping.

Strawberries provide a fresh, delicious topping.

Ingredients

  • 2/3 cup walnuts
  • 1/2 cup graham crackers, about 1/2 a sleeve
  • 1/3 cup old-fashioned oats
  • 1/3 cup + 1 tablespoon sugar
  • 3 tablespoons unsalted butter, melted
  • 8 ounces Neufchâtel cheese, softened
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup lite whipped cream topping
  • 1 1/2 cups strawberries, stemmed and halved or chopped
  • 2 tablespoons sugar-free strawberry jam

I used Smucker's sugar-free preserves, Giant brand Neufchâtel cheese, and Giant brand lite whipped topping.

Learn how to make the crust.

Learn how to make the crust.

Step 1: Make the Crust

  1. To make the crust, grind the first three ingredients in a blender.
  2. Add 1 tablespoon granulated sugar or brown sugar to the mixture.
  3. Stir in melted butter, then press the mixture into the bottom of an 8-inch square pan.
  4. Bake at 350°F until toasted, about 10 minutes.
Next, make the filling.

Next, make the filling.

Step 2: Make the Filling

  1. While crust bakes, make the filling by beating sugar into softened Neufchâtel cheese.
  2. Next, beat in lemon juice and vanilla.
  3. Fold in lite whipping cream and set aside.
Chopped strawberries for the topping.

Chopped strawberries for the topping.

Step 3: Make the Topping

While the crust cools, make the fruit topping.

  1. First, soften strawberry jam in the microwave for about 15 seconds.
  2. Stir the warm jam into the strawberries.

Step 4: Put It All Together

  1. Spread the cheese mixture over the cooled crust.
  2. Top the cheese mixture with the strawberries.
  3. Decorate with more whipping cream as desired, then chill and serve.
You can substitute orange juice and try other tasty variations.

You can substitute orange juice and try other tasty variations.

Recipe Variations

  • Use blueberries, blackberries, or raspberries and corresponding sugar-free jam.
  • Substitute orange juice for lemon juice.
  • Use fresh peaches and sugar-free peach preserves in lieu of strawberries, then substitute lemon extract for vanilla extract. Add ground cinnamon to the crust mixture.
  • Use Splenda™ or some other brand of Stevia instead of granulated sugar in the cream cheese mixture. (Note: The filling will not be as fluffy and light.)
  • Add 1 tablespoon brown sugar or Splenda™ brown sugar substitute to the crust in lieu of 1 tablespoon granulated sugar.
  • Use light Philadelphia cream cheese instead of Neufchâtel.
Blueberries are a great variation.

Blueberries are a great variation.

Tips for Success

  • Hold the Fruit Topping: If you're making the recipe ahead of time, reserve the fruit topping and spread it over the filling just before serving.
  • Grind in Batches: Grind the nuts and graham crackers in small batches for a finer. easier grind. I used a Nutribullet.
  • Pick Over the Fruit: Wash the strawberries well, removing stems, bruised spots and hard white bits. If using blueberries, be sure to pick over them carefully, removing all stems.
  • Fold, Don't Beat: Don't beat the whipped cream into the Neufchâtel mixture: Fold it in. This will make the filling light and airy. To fold, take a small amount of the cream and gently whisk it into the filling to lighten up the mix. Then use a spatula to add the rest all at once or a bit at a time, turning it over in the cheese mixture until it's incorporated into the whole.
Nothing left but crumbs.

Nothing left but crumbs.

© 2018 Jill Spencer

Comments

Patricia Scott from North Central Florida on November 04, 2019:

Yummy I bet.

Jill Spencer (author) from United States on November 04, 2019:

Thanks, Patricia. I'd forgotten about this dessert. I wonder what it would be like with fried apples?

Patricia Scott from North Central Florida on November 04, 2019:

Hi Jill I will pass this on. I also am giving it a try. It sounds delicious and thankfully I am not diabetic but think I will like this. Pinned Angels are headed your way this afternoon.

Jill Spencer (author) from United States on March 08, 2018:

Glad you liked it, Peggy. The blueberry version is my favorite. Thanks for the positive feedback. It's nice to get.

Peggy Woods from Houston, Texas on March 08, 2018:

Came back and will pin your recipe this time so that I can easily find it again. Yum!

Jill Spencer (author) from United States on February 23, 2018:

Thank you, Shahzad Arsi!

shahzad arsi from Purnia on February 23, 2018:

lovely article, useful information.

Larry Rankin from Oklahoma on February 20, 2018:

Real stuff is better, but this recipes sure are helpful.

Great read!

Jill Spencer (author) from United States on February 15, 2018:

Hi Chitrangada Sharan! I had no idea this hub was nominated. Awesome. Thank you for stopping by and leaving a comment. Hope you have a great day! Best, Jill

Jill Spencer (author) from United States on February 15, 2018:

Hi Donna, I have seen those pudding recipes and they look good. I remember a chocolate and vanilla one with graham crackers and walnuts my mom used to make. I'm going to have to look that up and sub with sugar-free puddings. Thanks for the comment. All the best, Jill (:

Hi Dora! You cook for love, you know? Thanks for stopping by. Best, Jill

Chitrangada Sharan from New Delhi, India on February 15, 2018:

Congratulations for being nominated as the runner up of the contest! This is a winner recipe in my opinion.

I loved your recipe, and I think this is very thoughtful of you to create a diabetic friendly recipe.

Thanks for sharing!

Linda Rogers from Minnesota on February 14, 2018:

Thanks for the information on the capsule issue. I really appreciate it. It makes a lot of sense to me, not only for mobile users but it makes our hubs easier to read with everything in one row. I think new users might miss some of the information on the right side because there's so much going on. Happy Valentine's Day.

Jill Spencer (author) from United States on February 14, 2018:

You're welcome, Karen. I hope you like the recipe. The blueberry version is really my favorite. It has a little tart bite to it. Best to you! Jill

Dora Weithers from The Caribbean on February 14, 2018:

Thanks for sharing these recipes. Your motive for creating them is very noble. Happy Valentine's to you and your dessert-loving husband!

Jill Spencer (author) from United States on February 14, 2018:

Hi Linda! Glad you stopped by. I think the side capsule has retired and soon our old hubs will be converted so they're all full width. You should have gotten a list of the ones you might want to edit before that happens. I've been re-designing a few of mine at a time every so often. I think the idea is to make our articles more readable on mobile devices. Best to you! Jill

Donna Herron from USA on February 13, 2018:

Jill - Your cheesecake recipe looks and sounds delicious! My mom makes a cheesecake for my dad using sugar free vanilla pudding, but your recipe using actual cheese is probably richer and more like real cheesecake. Thanks for sharing and posting!

Jill Spencer (author) from United States on February 13, 2018:

Thank you, Alicia! Always good to hear from you.

Linda Crampton from British Columbia, Canada on February 12, 2018:

I like just about any form of cheesecake. Your version sounds delicious. Your photos are very attractive, Jill.

Karen A Szklany from New England on February 12, 2018:

Looks delicious! I may just try it. Thank you, Jill.

Linda Rogers from Minnesota on February 12, 2018:

This looks fabulous and makes it much healthier. Thanks for sharing this great recipe. BTW, does Hubpages not have side arrows anymore to put capsules side by side? I just wrote a hub and noticed this.

Jill Spencer (author) from United States on February 12, 2018:

Thanks for the comment, Peggy. I love cheesecake, too, but haven't indulged in a real slice in years. lol

Natalie, I agree. We all need to cut back on the sugar although, like you, I sometimes crave it. The problem with Stevia and other cane sugar substitutes for me is that they sometimes taste bitter in recipes. Thanks for stopping by! Jill

Natalie Frank from Chicago, IL on February 12, 2018:

This sounds yummy. At some point in the last couple of years I have begun to crave sugary sweets. I know I need to cut back and this is a great recipe for doing so! I don't think it's just diabetics who cam benefit from watching their sugar intake. Thanks for the recipe. I can't wait to try it!

Peggy Woods from Houston, Texas on February 11, 2018:

I am sure that many people with diabetes or not will appreciate your recipe. Thanks for posting it. Cheesecake got my attention!