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No Sugar Added Blueberry Cheesecake

in Diana's Recipe Book

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(total ratings: 3)
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Servings: 10
Here is a delicious recipe for a "no-sugar added" blueberry cheesecake that everyone can enjoy; people with diabetes or just anyone who loves cheesecake and blueberries and for those of you who are watching your carb intake.

If desired, you may substitute the whipped cream topping with Cool Whip (lite or fat-free), or other non-dairy whipped topping if you desire a lower fat topping.

For Crust:
9 whole graham crackers
1/2 cup old-fashioned oats
1 heaping tsp. Sweet'N Low Brown Sugar Substitute
1/8 teaspoon salt
5 tablespoons (2.5 oz/70g) unsalted butter or margarine, melted
1 teaspoon vanilla extract

For Filling:
1/4 cup water
1 tablespoon unflavored powdered gelatin
12 ounces cream cheese, at room temperature
1 cup heavy whipping cream
1 cup Splenda (sugar substitute)
1 tablespoon lemon juice
1 1/2 pints (3 cups/710 ml) fresh blueberries

For Topping:
1 cup chilled heavy whipping cream
1 tablespoon Splenda (sugar substitute)
2 pints (4 cups/946ml/1 litre) fresh blueberries
2/3 cup Smucker's 100% Blueberry Simply Fruit (or similar all fruit product with no added sugar)

For Crust:
Preheat oven to 350 degrees F/180 degress C.

Blend first 4 ingredients in food processor until graham crackers are finely ground. Add butter (or margarine) and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch springform pan. Bake crust until deep golden brown, about 12 minutes. Let crust cool.

For Filling:
Pour 1/4 cup water into small saucepan; sprinkle gelatin over water. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.

Blend cream cheese, cream, the 1 cup Splenda, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well.

Pour filling into crust. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.) Run knife around pan sides to loosen cake. Release pan sides. Transfer to a large cake plate or platter.

For Topping:
Beat cream and 1 tablespoon Splenda in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat Blueberry Simply Fruit (or other all fruit no-sugar added fruit) in small saucepan over low heat until just melted. Pour heated and melted Blueberry Simply Fruit over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cheesecake overnight in refrigerator for best flavor and for time for cheesecake to firmly set.

Makes 10 servings.

Date: July 12, 2007


Reviewer: Diana, Diana's Desserts
This is a "no sugar added" cheesecake recipe, not a "sugar free" recipe. Yes, you are correct the graham crackers do contain sugar, but this is a suitable dessert for those who are diabetic or on a low-carb diet, or for just anyone who wants to reduce their sugar intake.

Reviewer: hmmm
Graham crackers contain sugar. This isn't sugar free if graham crackers are used.

Reviewer: Lisa Ann
Although I didn't use the sugar substitutes, I used stevia mixed w/ zyitol, being in the health profession, I know that those other so called "sugar subs", are actually more harmful for our bodies, then the sugar itself. My version came out excellent. And instead of using graham crackers, I made a pecan crust from pecan flour. Everyone at church wants me to make it again next month.


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