Sugar-Free Peach Cheesecake Recipe

A diabetic-friendly Sugar-Free Peach Cheesecake recipe, that is simple to make and tastes delicious.

No ratings yet

Course: Dessert

Cuisine: American

Keyword: Diabetic Peach Cheesecake recipe, Sugar-Free Peach Cheesecake Recipe

Prep Time: 40

Cook Time: 10

Servings:

Calories: 113kcal

Author: The Naked Diabetic

Preheat oven to 350°F (175°C)
In a small mixing bowl, combine the almond, flour, granulated sweetener and melted butter.
Using a pastry blender, thoroughly blend the crust ingredients until it forms a loose crumble.
Pour the crumble into an 8-inch springform pan.
Press the crumble into the bottom of the pan, and smooth out the top.
Bake for 10 minutes, until golden.
Remove from the oven and let the crust cool.

In a medium-saucepan add sliced peaches and 1 tbsp water.
Bring to a simmer.
Using the potato masher, crush the peaches into a sauce.
Remove from the heat and whisk in the unflavoured gelatin.
Continue to simmer for a few minutes, until the sauce is bubbling steadily.
Remove from heat.
Let cool and then chill for 1/2 hour. (should be cool/cold when added to the cream cheese mixture)

In a large mixing bowl, beat the cream cheese until smooth and fluffy.
Add the liquid sweetener and beat.
Add 1/2 cup of the cool whip and beat. (will make it thinner and smoother)
Pour 1 cup of the peach sauce into a sieve to drain. (Add the juice to the remainder of the sauce)
Add 1/2 cup of the strained peach sauce and mix with a mixer.
Add another 1/2 cup of the strained peach sauce and fold in, using a silicone spatula.
Fold in the remainder of the cool whip and fold in gently.
Pour into the springform pan and smooth out, using a clean silicone spatula.
Refrigerate at least 2 hours before cutting and serving.

When serving the cheesecake, use the remainder of the peach sauce over each slice.

If you are unable to find finely ground almond flour, pulse the coarse ground almond flour in a food processor or blender for a few seconds.