Diabetic Maple Cheesecake
Indulge in the creamy decadence of Diabetic Maple Cheesecake, a guilt-free dessert that's as delightful as it is mindful of your dietary needs. Made with a buttery sugar-free graham cracker crust and a luscious filling of low-fat cream cheese, protein-rich non-fat Greek yogurt, and rich sugar-free maple syrup, this cheesecake delivers all the flavor without the excess sugar. The clever use of a water bath ensures a flawlessly smooth texture, while hints of vanilla and a touch of cinnamon add warm, subtle notes to every bite. Perfect for those managing diabetes or anyone seeking a healthier take on a classic treat, this dessert is a crowd-pleasing option that feels like pure indulgence. Serve it chilled, optionally garnished with a drizzle of maple syrup or fresh berries, for a show-stopping finish to any meal.
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Recipe Information
Ingredients
- 1.5 cups (crumbs) Graham crackers (sugar-free)
- 4 tablespoons Butter, unsalted
- 16 ounces Low-fat cream cheese
- 1 cup Greek yogurt (non-fat)
- 3 large Eggs
- 0.75 cup Sugar-free maple syrup
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt
- 0.5 teaspoon Cinnamon (optional, for crust)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter or non-stick spray.
Crush the sugar-free graham crackers into fine crumbs using a food processor or a rolling pin. Mix the crumbs with melted butter and cinnamon (optional) in a small bowl until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the low-fat cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the Greek yogurt, sugar-free maple syrup, vanilla extract, and salt to the cream cheese. Beat until fully incorporated and smooth.
Add the eggs one at a time, mixing on low speed after each addition. Do not overmix, as this can create air bubbles in the batter.
Pour the cheesecake mixture over the cooled crust, spreading it evenly with a spatula.
Place the springform pan in a larger roasting pan and pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This water bath helps prevent cracks.
Bake the cheesecake in the preheated oven for 45-55 minutes, or until the edges are set and the center jiggles slightly when the pan is gently shaken.
Turn off the oven and crack the door slightly to let the cheesecake cool gradually for 1 hour, which helps prevent cracking.
Remove the cheesecake from the water bath and refrigerate it for at least 4 hours, or overnight, to allow it to fully set.
Before serving, carefully release the cheesecake from the springform pan. Optional: Drizzle additional sugar-free maple syrup or garnish with fresh berries for added flavor.
Nutrition Facts
Calories |
3485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.5 g | 230% | |
| Saturated Fat | 95.2 g | 476% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 5216 mg | 227% | |
| Total Carbohydrate | 330.9 g | 120% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 27.5 g | ||
| Protein | 104.4 g | 209% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1252 mg | 96% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1945 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
