🍓 Diabetes-Friendly White Chocolate Raspberry Cheesecake
A creamy, low-added-sugar, no-bake cheesecake inspired by the dessert in your photo. It has a buttery almond crust, creamy white-chocolate filling, and raspberry swirls.
Makes: 10–12 servings
Chill: 6 hours or overnight
Prep: 25 minutes
Ingredients
Almond crust
- 1½ cups almond flour
- 3 tbsp melted butter
- 2 tbsp powdered monk-fruit/erythritol sweetener
- ½ tsp vanilla extract
- Pinch of salt
Cheesecake filling
- 16 oz (450 g) full-fat cream cheese, softened
- ½ cup powdered monk-fruit/erythritol sweetener, adjusted to taste
- 1 tsp vanilla extract
- 4 oz (115 g) sugar-free or no-added-sugar white chocolate, melted and slightly cooled
- ½ cup heavy whipping cream
- ½ cup plain, unsweetened Greek yogurt
Raspberry swirl
- 1 cup fresh or frozen raspberries
- 1 tbsp lemon juice
- 1–2 tbsp monk-fruit/erythritol sweetener
- 1 tbsp chia seeds, optional, to thicken
Directions
- Make the crust: Mix almond flour, melted butter, sweetener, vanilla, and salt. Press firmly into the bottom of an 8-inch square pan or small rectangular dish. Refrigerate while preparing the filling.
- Make the raspberry swirl: Place raspberries, lemon juice, and sweetener in a small saucepan. Cook over medium-low heat for 5–7 minutes, gently crushing the berries. Stir in chia seeds if using. Cool completely.
- Prepare the filling: Beat softened cream cheese with sweetener and vanilla until smooth and creamy.
- Slowly beat in the melted white chocolate.
- Add Greek yogurt. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream-cheese mixture.
- Assemble: Spread about half of the cheesecake mixture over the chilled crust. Spoon several small dollops of raspberry mixture over it. Add the remaining cheesecake mixture.
- Spoon the remaining raspberry sauce over the top. Use a knife or skewer to gently create swirls, just like the dessert in your picture.
- Cover and refrigerate for at least 6 hours, preferably overnight.
- Cut into 10–12 portions and serve chilled.
❤️ Diabetes-friendly tips
- Use plain unsweetened Greek yogurt rather than sweetened yogurt.
- Choose white chocolate specifically labeled sugar-free/no-added-sugar and check its carbohydrate content; products vary considerably.
- Almond flour keeps the crust much lower in carbohydrate than a traditional graham-cracker crust.
- Don’t use regular powdered sugar in the raspberry sauce.
- Raspberries are a good choice because they’re relatively high in fiber compared with many other fruits.
Estimated carbohydrates: roughly 8–12 g per serving, depending heavily on the white chocolate and sweetener you use. Check the labels of your specific ingredients for an accurate count.
Important: “Diabetes-friendly” doesn’t mean carbohydrate-free, and individual blood-glucose responses vary. If you’re counting carbs for diabetes management, use the nutrition information from your actual ingredients.
