Caramel Delight Cheesecake Recipe

Diabetic-Friendly Caramel Delight Cheesecake

Ingredients

Crust

• 1 cup almond flour
• 3 tbsp melted butter
• 1 tbsp monk fruit or erythritol sweetener
• ½ tsp vanilla extract

Cheesecake Filling

• 450 g cream cheese, softened
• ½ cup unsweetened Greek yogurt
• ⅓–½ cup monk fruit or erythritol sweetener
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon juice (optional)

Sugar-Free Caramel Sauce

• ½ cup heavy cream
• 2 tbsp butter
• 3 tbsp monk fruit sweetener (brown style if available)
• ½ tsp vanilla
• Pinch salt

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Instructions

1. Make the crust

1. Preheat oven to 175°C (350°F).
2. Mix almond flour, melted butter, sweetener, and vanilla.
3. Press into the bottom of an 8-inch springform pan.
4. Bake 8–10 minutes, then cool.

2. Prepare cheesecake filling

1. Beat cream cheese until smooth.
2. Add Greek yogurt and sweetener; mix well.
3. Beat in eggs one at a time.
4. Add vanilla and lemon juice.

3. Bake

1. Pour filling over crust.
2. Bake 35–40 minutes until the center is slightly set.
3. Turn oven off and let cheesecake cool slowly inside for 30 minutes.

4. Make caramel sauce

1. Heat butter, cream, and sweetener in a small saucepan.
2. Simmer 3–5 minutes until slightly thick.
3. Stir in vanilla and salt.
4. Let cool slightly.

5. Assemble

• Refrigerate cheesecake at least 4 hours.
• Drizzle sugar-free caramel sauce over the top before serving.

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Approximate Nutrition (per slice, 8 slices)

• Carbohydrates: 6–8 g
• Sugar: ~2 g
• Protein: 6–7 g
• Low glycemic impact ✔️