Low sugar cheesecake recipes everybody can take pleasure in

A no bake cheesecake that for minimal effort delivers most style (Truvia)

All of us love a cheesecake, however whereas the creamy dessert is little doubt scrumptious, it’s additionally loaded with sugar and fats – not ideally suited you might be diabetic or following a low-sugar eating regimen.

However, with a couple of tweaks, it may be one of the vital diabetic-friendly desserts in your repetoire. These low-sugar (and one vegan!) recipes from Truvia show it.

No bake low sugar honey and berry cheesecakes

This no bake cheesecake is a fast and simple dessert that for minimal effort delivers most style.

Layered on prime of the crisp biscuit case, the sleek low fats cream cheese is sweetened with Truvia for Baking icing, including a sweetness with out the necessity for refined sugar.

You should utilize a mixture of any fruit you wish to prime these scrumptious little desserts. We love utilizing seasonal recent fruit however frozen berries work simply as properly.

Serves: 4

Prep time: 15 minutes


For the cheesecake:

90g diminished fats digestives or hobnobs

200g low fats cream cheese

200g Greek yoghurt (low fats)

100g Truvia for Baking – Icing

1 tsp vanilla bean paste (similar to Nielsen-Massey)

For the topping:

1 tbsp Truvia for Baking – Icing

150g mixture of chopped strawberries, ready raspberries and blueberries


1. Bash the biscuits up in a big plastic bowl utilizing the tip of a rolling pin, leaving some chunky items remaining. Divide into 4 small glasses or serving bowls and put aside.

2. Put the cream cheese right into a bowl and beat till it has softened. Fold within the yoghurt, Truvia for Baking Icing and vanilla. Spoon over the biscuit crumbs and put within the fridge to relax for at the very least 1 hour. In a small bowl combine the berries with the Truvia for Baking Icing to present slightly additional sweetness, preserve refrigerated till able to serve.

3. As soon as able to serve take away the cheesecakes from the fridge, divide the berries between the cheesecakes and any juice that has come out earlier than having fun with.

Vegan raspberry and banana uncooked cheesecake cups

If you happen to’re searching for a dessert for a special day, this recent, mild, vegan, no bake cheesecake recipe is the one for you.

Sweetened with Truvia for Baking caster “sugar”, banana and raspberries, these uncooked cheesecakes are the proper particular person portion sizes to serve up at events or a candy after dinner deal with.

High tip: for a tropical twist, add desicated coconut to the bottom and prime the cheesecakes with a mango drizzle.

Fresh, light, vegan and no bake? These raw cheesecakes are the perfect guilt-free treat (Truvia)

Recent, mild, vegan and no bake? These uncooked cheesecakes are the proper guilt-free deal with (Truvia)

Makes: 10

Prep time: 15 minutes


For the cheesecake filling:

3 medium bananas

250ml coconut cream

1 tsp vanilla extract (similar to Nielsen-Massey

1 small lemon (zest and juice)

For the bottom:

150g Medjool dates (stoned)

100g uncooked blanched almonds

2 tbsp cacao powder

20g coconut oil (melted)

For the raspberry swirl:

100g frozen raspberries

1 tbsp Truvia for Baking – Caster


1. Peel and slice the bananas into 1cm chunks and place in a single layer on a baking tray lined with cling movie then cowl with one other piece of cling movie. Freeze for at the very least 2 hours however ideally in a single day till the banana is totally frozen.

2. Subsequent make the bottom by including the dates and almonds to a meals processor and blitz till damaged up into small items. Add the cacao powder and melted coconut oil and blitz for a couple of seconds till mixed.

3. Divide the bottom combination between 10 cavities in a mini Victoria sandwich tin or a silicone muffin mould. Press the combination gently into the bases then pop the tray into the freezer while you put together the raspberry drizzle.

4. To make the raspberry drizzle; add the raspberries and Truvia For Baking Caster Low Calorie Sweetener to a saucepan, stir and produce to the boil. Scale back the warmth and simmer for about 5 minutes. Take away the pan from the warmth and press the raspberries by way of the sieve discarding the seeds.

5. To make the cheesecake filling, put the frozen banana chunks right into a meals processor with the coconut cream, vanilla extract, lemon zest and juice. Whizz for a couple of seconds till easy and the combination is thick and creamy.

6. Divide the cheesecake combination between the bases and easy out the highest with the again of a spoon.

7. Rigorously drizzle the raspberry sauce over the cheesecakes then utilizing the tip of a cocktail stick create a swirled sample impact. Pop the tray again into the freezer for about 2 hours to agency up.

8. To serve, take the cheesecake out of the moulds and pop on a plate and depart for about 5 minutes earlier than serving.

For extra recipes that preserve the candy style you like with much less sugar, go to the Truvia web site.