OWe all love a cheesecake, but while the creamy dessert is undoubtedly delicious, it’s also loaded with sugar and fat – not ideal if you have diabetes or follow a low-sugar diet.
But, with a few tweaks, it can be one of the most diabetic-friendly desserts in your repertoire. These low-sugar (and one vegan!) recipes from Truvia prove it.
No-Bake Low Sugar Honey Berry Cheesecakes
This no-bake cheesecake is a quick and easy dessert that delivers maximum flavor with minimal effort.
Layered on top of the crispy cookie case, the smooth low-fat cream cheese is sweetened with Truvia for Baking icing, adding sweetness without the need for refined sugar.
You can use a mixture of any fruit you like to top these delicious little desserts. We like to use fresh fruits that are in season, but frozen berries work just as well.
Preparation time: 15 minutes
For the cheesecake:
90 g reduced-fat digestives or hobnobs
200g low-fat cream cheese
200 g Greek yogurt (low fat)
100g Truvia for baking – Glaze
1 teaspoon vanilla bean paste (Nielsen-Massey type)
1 tbsp Truvia for baking – Frosting
150g mix of chopped strawberries, raspberries and prepared blueberries
1. Crush the cookies in a large plastic bowl using the end of a rolling pin, leaving a few large chunks remaining. Divide among 4 small glasses or serving bowls and set aside.
2. Put the cream cheese in a bowl and beat until it softens. Stir in yogurt, Truvia for Baking Icing and vanilla. Pour over the cookie crumbs and place in the fridge to chill for at least 1 hour. In a small bowl, toss the berries with the Truvia Baking Glaze for a little extra sweetness, store in the refrigerator until ready to serve.
3. When ready to serve, remove the cheesecakes from the fridge, divide the berries between the cheesecakes and any juice that has come out before enjoying.
Raspberry Banana Raw Vegan Cheesecake Cups
If you’re looking for a dessert for a special occasion, this fresh, light, vegan, no-bake cheesecake recipe is for you.
Sweetened with Truvia for Baking “sugar”, banana and raspberries, these raw cheesecakes are the perfect individual servings to serve at parties or as an after-dinner treat.
Tip: for a tropical touch, add dehydrated coconut to the base and top the cheesecakes with a drizzle of mango.
Preparation time: 15 minutes
For the cheesecake filling:
3 medium bananas
250ml coconut cream
1 teaspoon vanilla extract (such as Nielsen-Massey
1 small lemon (zest and juice)
For the base:
150g Medjool dates (pitted)
100 g raw blanched almonds
2 tablespoons cocoa powder
20g coconut oil (melted)
For the raspberry swirl:
100g frozen raspberries
1 tbsp Truvia for Baking – Caster
1. Peel and cut the bananas into 1cm pieces and place in a single layer on a cling film lined baking sheet, then cover with another piece of cling film. Freeze for at least 2 hours but ideally overnight until the banana is completely frozen.
2. Then prepare the base by adding the dates and almonds to a food processor and blend until broken into small pieces. Add cocoa powder and melted coconut oil and mix for a few seconds until combined.
3. Divide the base mixture into 10 cavities of a mini Victoria sandwich pan or a silicone muffin pan. Gently press the mixture into the bases then place the tray in the freezer while you prepare the raspberry fillet.
4. Make the raspberry fillet; add raspberries and Truvia For Baking Caster Low Calorie Sweetener to a saucepan, stir and bring to a boil. Reduce the heat and simmer for about 5 minutes. Remove the pan from the heat and press the raspberries through the sieve, discarding the seeds.
5. To make the cheesecake filling, place the frozen banana pieces in a food processor along with the coconut cream, vanilla extract, lemon zest and juice. Whisk for a few seconds until the mixture is smooth and thick and creamy.
6. Divide the cheesecake mixture between the bases and smooth the top with the back of a spoon.
7. Gently pour the raspberry sauce over the cheesecakes then, using the end of a cocktail stick, create a swirling pattern effect. Return the tray to the freezer for about 2 hours to firm it up.
8. To serve, remove the cheesecake from the pans and place it on a plate and let stand for about 5 minutes before serving.
For more recipes that keep the sweet taste you love with less sugar, visit the Truvia website.