For Diabetics Lemon Cheesecake

Indulge guilt-free with this creamy and zesty "For Diabetics Lemon Cheesecake," a dessert crafted to satisfy your sweet cravings while keeping blood sugar in check. This diabetic-friendly recipe features a low-carb almond flour crust and a rich, velvety filling made with cream cheese, Greek yogurt, and a sugar substitute like erythritol or stevia. Bright bursts of freshly squeezed lemon juice and lemon zest provide a refreshing citrus flavor, perfectly balanced by a hint of vanilla. With just 20 minutes of prep time and an oven-baked finish, this cheesecake is both simple to make and stunning to serve. Perfect for family gatherings and special occasions, this dessert delivers all the indulgence of traditional cheesecake — without the compromise.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 4 tablespoons Unsalted butter, melted
• 2 tablespoons Granulated sugar substitute (e.g., erythritol or stevia blend)
• 16 ounces Cream cheese, softened
• 0.75 cups Granulated sugar substitute (e.g., erythritol or stevia blend)
• 3 large Eggs
• 0.5 cups Plain Greek yogurt
• 0.25 cups Freshly squeezed lemon juice
• 1 teaspoons Lemon zest
• 1 teaspoons Vanilla extract

Directions

Step 1

Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan or line it with parchment paper.

Step 2

In a medium bowl, mix the almond flour, melted butter, and 2 tablespoons of granulated sugar substitute until the mixture resembles wet sand.

Step 3

Press the crust mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10-12 minutes, or until lightly golden, then set aside to cool.

Step 4

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.

Step 5

Add 3/4 cup granulated sugar substitute and beat until fully combined.

Step 6

Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure a smooth mixture.

Step 7

Mix in the Greek yogurt, lemon juice, lemon zest, and vanilla extract until all ingredients are combined and the filling is smooth.

Step 8

Pour the cheesecake filling over the pre-baked crust and spread it evenly with a spatula.

Step 9

Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center slightly jiggles when shaken.

Step 10

Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour to prevent cracking.

Step 11

Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set.

Step 12

To serve, run a knife around the edges of the cheesecake before releasing the springform pan. Slice into 12 servings and enjoy!

Nutrition Facts

Serving size	(1178.6g)

Amount per serving	% Daily Value*
Calories	3167.3

Total Fat 293.6g	0%
Saturated Fat 136.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1196.4mg	0%
Sodium 1733.8mg	0%
Total Carbohydrate 253.6g	0%
Dietary Fiber 16.0g	0%
Total Sugars 28.4g
Protein 91.8g	0%

Vitamin D 123IU	0%
Calcium 1008.2mg	0%
Iron 9.5mg	0%
Potassium 922.5mg	0%

*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.

Source of Calories

Fat: 65.7%

Protein: 9.1%

Carbs: 25.2%