Strawberry Cheesecake for Your Diabetic Sweetie

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

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.

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.

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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.

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.

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.

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.

© 2018 Jill Spencer