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diabetic fruit-topped cheesecake

43 Pinches 5 Photos
sokygal avatar
Here, KY
Updated on Apr 27, 2021

This cheesecake is so easy, and so good! Even those who don't necessarily need to watch their sugar intake will enjoy it.

prep time 20 Min
cook time 50 Min
method Bake
yield 8 serving(s)

Ingredients

  • 1 pecan crust, 9 in. (i use diamond brand)
  • 2 packages cream cheese, 8 oz. each, softened
  • 2 eggs
  • 1/2 cup heavy whipping cream
  • 1/2 cup granulated sugar substitute (i use swerve brand)
  • a pinch salt
  • 2 tablespoons lemon juice (fresh or bottled)
  • 1 can sugar-free fruit pie filling, 20 oz. for topping (cherry, apple etc...)

How To Make diabetic fruit-topped cheesecake

  • Step 1
    Preheat oven to 325 degrees F. Place pecan crust on a rimmed baking sheet; set aside.
  • Step 2
    Use an electric mixer to beat softened cream cheese until smooth.
  • Ingredients for diabetic fruit-topped cheesecake.
    Step 3
    Add cream, sugar substitute and salt. Beat until well combined and there are no lumps, then beat in the lemon juice. Add 2 eggs, beating until well combined. (*Note: Over-beating will make the cheesecake more prone to cracking, but no worries, the topping will cover it and it will be delicious.)
  • Step 4
    Pour mixture into pecan crust. Bake 50 minutes at 325 degrees F.
  • Baked cheesecake cooling on counter.
    Step 5
    Remove from oven and allow to cool on counter for 30 minutes, then place in refrigerator for at least 2 hours before serving.
  • Plated slice of apple-topped diabetic cheesecake.
    Step 6
    Top each slice, or whole pie, with some of the fruit pie filling.
  • Step 7
    Refrigerate leftovers.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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