Diabetic Fruit Topped Cheesecake Recipes

DIABETIC FRUIT-TOPPED CHEESECAKE

Steps:

• 1. Preheat oven to 325 degrees F. Place pecan crust on a rimmed baking sheet; set aside.
• 2. Use an electric mixer to beat softened cream cheese until smooth.
• 3. Add eggs, cream, sugar substitute and salt. Beat until well combined, then beat in the lemon juice.
• 4. Pour mixture into pecan crust. Bake 50 minutes at 325 degrees F.
• 5. Remove from oven and allow to cool on counter for 30 minutes, then place in refrigerator for at least 2 hours before serving.
• 6. Top each slice, or whole pie, with some of the fruit pie filling.
• 7. Refrigerate leftovers.

LOW-SUGAR CHEESECAKE

Steps:

• For the crust: Preheat the oven to 325 degrees F. Wrap the outside of a 9-inch springform pan with foil. Coat the inside of the pan lightly with cooking spray.
• Stir together the almonds, finely shredded coconut, toasted shredded coconut, cinnamon, butter and salt in a medium bowl until combined. Using damp hands, press the mixture into an even layer across the bottom of the prepared pan and 1/2 inch up the side. Refrigerate while you prepare the filling.
• For the cheesecake: Combine the cream cheese, erythritol, sour cream, vanilla seeds, lemon zest and salt in a food processor and process until smooth. Add the eggs, one at a time, pulsing to combine after each. Pour the batter into the crust and bake until the edges set but the center is still slightly wobbly, about 1 hour 30 minutes. Remove and let cool completely at room temperature. Refrigerate until cold, at least 4 hours and up to overnight.