Diabetic Sugar-Free Raspberry Chocolate Cheesecake Recipe
An easy to make, diabetic Sugar-Free Raspberry Chocolate Cheesecake recipe.
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Servings: 12
Calories: 160kcal
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Ingredients
Crust
- 1 cup Almond flour
- 1/2 cup Splenda Granulated sweetener (0 calorie)
- 1/3 cup butter - melted
- 1/3 cup cocoa (powdered)
Filling
- 2 packages cream cheese (8 oz pkgs) - softened
- 1 tub sugar-free Cool whip ( 1 liter tub or 4.1/4 cups)
- 1 cup Walden farms Raspberry fruit spread
- 1 package sugar-free raspberry jello mix
- 1/2 cup fresh raspberries
- 1/2 cup sugar-free chocolate chips
- 1 1/2 tbsp liquid Stevia
Instructions
Crust
- Preheat the oven to 350°F (175°C)
- Add all crust ingredients into a small mixing bowl.
- Using a pastry blender, thoroughly combine crust ingredients, until you have a wet crumble.
- Press into the bottom of an ungreased 9-inch springform pan.
- Bake in the oven for 10 minutes.
- Let the crust cool.
Filling
- Cream the cream cheese blocks until smooth.
- Add the liquid stevia and blend again until mixed thoroughly.
- Add 1/2 cup of the cool whip and mix until the mixture is smooth and soft.
- Divide the mixture in half.
- Melt the chocolate chips (microwave method or stove-top method)
- Let the chocolate cool for a few minutes.
- Pour the melted chocolate into one half of the cream cheese mixture and stir until well combined.
- Divide the remainder of the cool whip, between the 2 cream cheese mixtures and fold gently until light and fluffy.
- Pour the chocolate layer over the chilled crust and smooth out the top.
- Chill, while you are working on the raspberry gel layer.
- Chill the white cream cheese mix, until you are ready to use it.
Raspberry Layer
- In a small saucepan, add the Walden farms fruit spread and 1/4 of a cup of raspberries.
- Mash the raspberries slightly
- Over medium/high heat, bring the mixture to a boil.
- Remove from heat.
- Whisk in the powdered sugar-free raspberry jello mix.
- Let cool and then chill in the fridge until just starting to gel.
- Pour over the bottom layer and chill for 20 minutes.
Add top layer
- Spoon over the remaining filling mixture and spread evenly over the raspberry filling.
- Chill for at least 2 hours before serving.
- When serving, top with the remaining raspberries.
Nutrition
Calories: 160kcal
