Diabetic Sugar-Free Blueberry Cheesecake Recipe
An easy to make diabetic-friendly dessert. So yummy, you will definitely want more!
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Servings: 12
Calories:
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Ingredients
Crust
- 1 cup almond flour
- 1/3 cup butter - melted
- 1/2 cup granulated Splenda sweetener
Filling
- 2 packages cream cheese - (softened) total 16 ounces
- 4 1/4 cup Cool Whip - sugar-free ( 1L tub cool whip)
- 1 1/2 tbsp liquid stevia
Blueberry Sauce
- 2 cups fresh Blueberries
- 1 cup Walden farms blueberry sauce
- 1 package Knox unflavoured gelatin
Instructions
Crust
- Preheat oven to 350°F (175°C)
- In a small mixing bowl. combine the crust ingredients.
- Using a pastry blender, mix thoroughly until the mixture tut=rns into a crumble.
- Press the crumble into the bottom of an ungreased springform pan.
- Bake in the oven for 10 minutes.
- Let cool.
Blueberry Sauce
- In a small saucepan add blueberries and the Walden Farms syrup.
- Over medium to high heat bring it to a simmer and remove from heat.
- Using a potato masher, crush the blueberries and then stir.
- Add the unflavoured gelatin powder and whisk until thotoughly mixed.
- Let cool completely.
Filling
- Using a stand mixer (or handheld) beat the cream cheese until it is smooth.
- Add the liquid stevia and beat until well mixed.
- Add 1/2 cup of the whipped topping and beat until the mixture is soft and smooth.
- Fold in the remainder of the whipped topping and gently mix.
- Add 1 cup of the cooled blueberry sauce and stir, gently.
- Pour into a 9 -nch springform pan, and smooth out the top.
- Chill for at least 2 hours before serving.
Serve
- When serving, add remaining blueberry sauce on top of the cheesecake pieces.