Real Recipes From Real Home Cooks ®

diabetic fruit-topped cheesecake

a recipe by
Teresa G.
Here, KY

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

serves 8
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For diabetic fruit-topped cheesecake

  • 1
    pecan crust, 9 in. (i use diamond brand)
  • 2 pkg
    cream cheese, 8 oz. each, softened
  • 2
  • 1/2 c
    heavy whipping cream
  • 1/2 c
    granulated sugar substitute (i use swerve brand)
  • a pinch
  • 2 Tbsp
    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

  • 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.
  • Ingredients for diabetic fruit-topped cheesecake.
    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.)
  • 4
    Pour mixture into pecan crust. Bake 50 minutes at 325 degrees F.
  • Baked cheesecake cooling on counter.
    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.
    Top each slice, or whole pie, with some of the fruit pie filling.
  • 7
    Refrigerate leftovers.