Everyone deserves a little something sweet in their lives, especially on special occasions. Sometimes, it’s difficult to find a diabetic-friendly recipe: one that is low in sugar and will fit the needs of someone who struggles to maintain their blood sugar.
Enter this diabetic-friendly, no-bake, sugar-free, strawberry cheesecake.
Let’s break that down for just a minute: it’s diabetic-friendly, which means that everyone at the party is likely to be able to enjoy it. There’s no added sugar (making it a lower-calorie alternative for friends on a diet). And, it’s no-bake, which means you don’t even have to turn on the oven to make this amazing cheesecake happen.
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If you don’t need to worry about making the cheesecake sugar free, you can always use regular pudding mix instead of the sugar-free version. Though it will add a little bit to the calorie count, it will also prevent problems in anyone sensitive to artificial sweeteners. I also like to shake it up every once in a while by adding different flavors to the cheesecake, instead of the strawberries. Drizzle with chocolate syrup, serve it up with a peanut butter swirl, or use blueberries or blackberries instead of strawberries to add a unique pop of color and a new flavor: the possibilities are endless!
This cheesecake is best served very cold; however, I’ve been known to eat the batter with a spoon while I’m making it, so if you don’t need your cheesecake to be fully set before eating, feel free to indulge your sweet tooth whenever you like. This is the ideal summer dessert for any occasion or the perfect addition to any dessert table.
The Recipe
Ingredients:
- 3/4 cup graham cracker crumbs (you can make your own by processing graham crackers in a food processor)*
- 3 tbsp melted butter
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1 (8 oz) pkg cream cheese, softened (you can speed this up by putting it in the microwave on defrost for about 45 seconds)
- 1 1/2 cups milk–I use 2%
- 1 package cheesecake flavor instant pudding mix
- 2 pints sliced fresh strawberries
Directions:
Mix the graham cracker crumbs, melted butter, cinnamon, and nutmeg until well-combined, then press into the bottom of a pie plate.
In an electric mixing bowl, whip the cream cheese until it is smooth and creamy. Slowly add the milk, regularly scraping the sides of the bowl to make sure that you don’t have any thick spots. Once the milk is fully incorporated and the mixture is smooth, beat in the pudding mix. Continue beating until there are no lumps left in the mixture and it is smooth and creamy.
Pour the cream cheese mixture into the pie plate and smooth the top. Allow to chill in the refrigerator for at least one hour. Then, pull out and add strawberries to the top–I like this gorgeous circular pattern. Leave the cheesecake to chill for at least 30 more minutes before serving. Keep cold until ready to serve for the best effect.
Note: graham crackers may add a little sugar to the recipe. If you need to be completely, 100% sugar-free, make your cheesecake crustless!
