This Chocolate Chip Diabetic Cheesecake is a refined sugar free dessert that tastes just as amazing as traditional cheesecake. This gluten-free cheesecake is perfect with or without the strawberry topping.
Refined Sugar Free Cheesecake for a crowd!
Entertaining can be difficult sometimes when you have guests with intolerances or specific dietary needs. Three generations of my family have been diagnosed with diabetes, but it wasn’t until my dad was diagnosed that it really hit home for me. I’ve spent the last year trying to reduce my own sugar intake and create alternative desserts that we can all enjoy on special occasions.
If you have any diabetics – or anyone who is gluten free or sugar free – on your guest list, whip up this easy Chocolate Chip Diabetic Cheesecake to help them feel included. It’s delicious enough that everyone will want a taste!
What are the secret ingredients?
There are two secrets to this Diabetic-Friendly Chocolate Chip Cheesecake and the first is the crust. Skip the usual graham cracker crust and opt for an easy blend of almond flour and nuts instead. Toss two cups of nuts into the food processor and pulse until finely chopped.
Pour into a bowl and combine the chopped nuts with one cup of almond flour, six tablespoons melted butter, and one teaspoon stevia (optional). Mix well and press into the bottom of a springform pan.
How is this non-traditional cheesecake sweetened?
In another bowl, use a hand mixer to blend four packages of softened cream cheese with stevia. I recommend 4-7 tablespoons, but sweeten to taste (some people find stevia has an aftertaste, especially if used in excess). Once you’re satisfied with the sweetness, mix in three eggs and a tablespoon of vanilla extract. Gently fold in 2/3 cup stevia-sweetened chocolate chips. These chocolate chips are the second secret ingredient! You can find them in most health food stores or the organic baking section of large grocery chains – in a pinch, you can buy them from Amazon.
Make the strawberry topping while you bake!
Pour the cheesecake filling into the springform pan and bake for 50-60 minutes at 350ºF. While the cheesecake is baking, make a simple fruit sauce for a topping. I used whole frozen strawberries and cooked in a pot of low to medium heat, but you can use any fruit you like. I added two teaspoons of stevia for extra sweetness, but that’s completely optional because fruit sauce is delicious on its own.
Once baked, allow the cheesecake and sauce to cool and set before serving. The cheesecake and sauce are both delicious served warm, but the heat from the cheesecake and the sauce will cause the cheesecake to visually melt, ruining the presentation a little. Top with a few stevia-sweetened chocolate chips or unsweetened coconut shavings for a simple but elegant dessert.
This nut crust is such a great crust alternative for any low-carb, gluten-free diets as well.
Although treats like this should still be enjoyed in moderation, by replacing the traditional carb-laden graham cracker crust with a nut base, this dessert boasts more protein. Replacing sugar with stevia increases the diabetic-friendliness of this sweet treat, while still keeping this a delicious dessert for any guest. I guarantee everyone will want a bite.
- 2 cups nuts
- 1 cup almond flour
- 6 tbsp melted butter
- 4 blocks cream cheese
- 3 eggs
- 2/3 cup stevia chocolate chips
- 1 tbsp vanilla
- 2-3 cups fresh or frozen fruit (optional)
- Using a food processor, pulse until the two cups of nuts are finely chopped. Mix with 1 cup almond flour and melted butter, then press into a springform pan and set aside.
- Using a hand mixer, blend the softened, room temperature cream cheese with stevia. Start with 1 tbsp of stevia and keep tasting as you add more until you are happy with the sweetness. Aim for 4-7 tablespoons.
- Mix in the eggs and vanilla, then gently fold in the chocolate chips.
- Pour the cheesecake filling into the springform pan and bake at 350ºF for 50-60 minutes.
- Heat fruit in a sauce pan over low to medium heat to make an easy sauce (add stevia for extra sweetness).
- Top the cooled cheesecake with homemade fruit sauce or just sprinkle with stevia chocolate chips.
Home Chef Tip: To achieve a smooth cheesecake, without cracks, try this extra step: Leave the cheesecake in the oven with the heat off and the door cracked open for another hour after baking - if you can wait that long! Alternatively, you can try a water bath: Wrap the springform pan in tin foil and then place it in a larger pan with water while baking. But my favorite tip is to just top with a delicious fruit sauce - no one will notice a crack.
We hope you love this Diabetic-Friendly Chocolate Chip Cheesecake from SoFabFood Home Chef, Tanya from Dans le Lakehouse. If you enjoyed this decadent dessert, be sure to stop by our desserts section for more like it. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!