Disclaimer -This post may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.
. Recipe created by Tracey of The Naked Diabetic
Can a diabetic eat cheesecake? Well. yes, if you have the right Cheesecake recipes, they certainly can. This diabetic sugar-free Strawberry Rhubarb Cheesecake recipe is perfect for a diabetic-friendly dessert or just with a cup of coffee.
The main ingredients in our Sugar-Free Strawberry Rhubarb Cheesecake recipe can be found in our Diabetic-friendly pantry.
Cheesecake is a versatile dessert that goes with just about any meal. Changing up the ingredients is easy, which makes it a super diabetic-friendly dessert option.
This diabetic sugar-free strawberry rhubarb cheesecake has just the right amount of tartness from the rhubarb and sweetness from the strawberries to make it taste perfect.
In the spring and early summer take advantage of all the fresh fruits and vegetables. Since rhubarb and strawberries come into season roughly around the same time, they are perfect to pair with each other. If you liked my Sugar-Free Low carb Rhubarb Cheesecake or my Sugar-Free Low Carb Strawberry Rhubarb Crisp, then you will love this recipe for sugar-free strawberry rhubarb cheesecake.
Reccomended Kitchen Tools
- electric mixer
- measuring cups
- measuring spoons
- Mixing bowls
- silicone spatula
- 9-inch springform pan
Ingredients List
- Cream cheese
- whipped topping (I used cool whip)
- powdered sweetener (I typically use powdered Splenda or powdered stevia)
- liquid stevia
- fresh strawberries (see notes below the recipe for using frozen)
- stewed rhubarb (see how to make instructions below)
- almond flour
- butter
- Walden Farms strawberry fruit spread
Helpful Tips
Buying fresh rhubarb
There are two types of rhubarb. Field or farm-grown rhubarb and rhubarb that is grown in a greenhouse are referred to as hothouse rhubarb.
Field or farm-grown rhubarb is easily distinguished by its dark red stalks. The flavour of field or farm-grown rhubarb is much stronger and has a more intense rhubarb flavour.
The stalks should be firm. Firm rhubarb stalks mean that the stalks are not dried out. If you see limp or droopy stalks, do not purchase them. a firm stalk will be juicier and more flavourful than a limp one.
Shiny skin on the rhubarb also is a good indicator of the freshness of the rhubarb. if the stalks appear dull they are past their peak. The nice shine or gloss on the stalk is a sign of freshness.
Field or farm-grown rhubarb is usually found in local farmers’ markets and local markets that sell fresh farm produce.
Hothouse Rhubarb is usually found in supermarkets or large grocery store chains.
Hothouse rhubarb is lighter in colour, usually with pinkish or green stalks.
Whichever you choose, avoid rhubarb that has blemished stalks or ends that are curling or appear to be drying out.
Tips for buying fresh strawberries
Buy local strawberries if you are able. Strawberries do not have a very long shelf life and the strawberries you see at your local market or roadside stand will be fresher than store-bought strawberries.
Look for strawberries that are bright red with no white spots. Many fruits when picked will continue to ripen after picking, but unfortunately, strawberries are not one of them.
The tips of the strawberries are the last area to ripen, so if the tips are white, they are not quite ripe. You also don’t want white around the stem.
Choose strawberries that have fresh green leaves. If the leaves are dry or have brown or black spots, keep looking.
A nice ripe strawberry will have a strong, sweet strawberry smell, so by all means, give them a little sniff.
When buying strawberries in a plastic container (clamshell), check underneath and as much of the inside as possible. Strawberries only last a few days and can get mouldy quickly.
Choose strawberries that are firm but not hard. A soft strawberry or a strawberry with a soft spot is on the verge of rotting. When they are soft, they have lost some of their flavour and will likely only last a day or two at best
Recipe for Diabetic Sugar-Free Strawberry Rhubarb Cheesecake
Diabetic Sugar-Free Strawberry Rhubarb Cheesecake
Ingredients
Crust
- 1 cup almond flour
- 1/2 cup powdered sweetener
- 1/4 cup butter – melted
Filling
- 2 pkgs Cream Cheese (8-ounce packages)
- 4 cups sugar-free, whipped topping (1-litre tub of Cool Whip)
- 1 1/2 tbsp liquid Stevia
- 1 cup fresh strawberries – sliced
- 3/4 cup stewed rhubarb
- 1 envelope unflavoured gelatin
Topping
- 1/4 cup stewed rhubarb
- 1/4 cup Walden Farms strawberry fruit spread
Instructions
- Preheat oven to 350°f (175°C).
- In a small mixing bowl, add the crust ingredients.
- Mix the crust ingredients, using a pastry blender until they are a soft crumble.
- Pour crust crumbles into an un-greased 9-inch springform pan.
- Press until smooth, using the back of a spoon or your hands.
- Bake in the oven for approximately 10 minutes, or until golden.
- Remove from oven and let cool completely.
Filling
- In a large mixing bowl cream both packages of cream cheese until smooth.
- Add the liquid sweetener and continue mixing.
- Add 1/2 cup of the cool whip and continue beating on low speed until smooth and fluffy.
- Fold in 3/4 cup of the chilled stewed rhubarb (rhubarb sauce).
- Continue gently mixing, by hand, until thoroughly combined.
- Add sliced strawberries and mix them in gently, until thoroughly mixed.
- Fold in the remaining cool whip, gently mixing.
- Pour into the cooled crust and smooth the top.
- Chill for at least 2 hours before serving.
Topping Sauce
- In a small saucepan, combine stewed rhubarb and Walden farms strawberry fruit spread.
- Bring to a simmer and remove from heat.
This recipe calls for stewed rhubarb as a filling ingredient. Stewed rhubarb is just cooked rhubarb. It is easy to make and the stewed rhubarb can be used as a sauce in other recipes or put into pudding recipes or onto pancakes. Feel free to adjust the sweetener content to taste.
Get the Recipe for Stewed Rhubarb
Storing Instructions
This diabetic Sugar-Free Strawberry Rhubarb cheesecake recipe should be stored in the refrigerator, in an airtight container or covered with plastic wrap. This cheesecake stores well for four to five days.
Nutritional Value for Diabetic Sugar-Free Strawberry Rhubarb Cheesecake
This recipe makes 12 equal-sized portions.. 1 serving = 1 portion
- Calories – 220
- Total fat – 17 gr
- Saturated fat – 9 gr
- Total carbs – 13 gr
- Gobre – 2 gr
- net carbs 11 gr
- Protein – 6 gr
- Sodium – 190 mg
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
This website may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.
