Key Lime Cheese Cake With Strawberries(Diabetic Dessert)
A creamy, tangy key lime cheesecake with fresh strawberries, perfect for diabetics and dessert lovers seeking a light, flavorful treat with citrus and berry notes.
Ingredients
- 12 whole low-fat graham crackers, broken into small pieces
- 2 Tbsp. reduced fat margarine ⓘ
- 2 8 oz. packages reduced fat cream cheese ⓘ
- 8 oz. container non-fat yogurt ⓘ
- 3/4 cup powdered sugar ⓘ
- 1/4 cup lime or lemon juice ⓘ
- 8 packs sugar substitute ⓘ
- 2 tsp. lemon or lime peel ⓘ
- 1 1/2 tsp. vanilla ⓘ
- 3 cups fresh strawberries, quartered ⓘ
Instructions
- Preheat oven to 350°F.
- Coat a 9-inch springform pan with non-stick spray and set aside.
- Put graham cracker pieces and margarine in a blender, pulse until coarse in texture.
- Press the mixture on the bottom and 1/2-inch up the sides of the prepared pan.
- Bake until light brown, then cool on a rack.
- Beat cream cheese, yogurt, 6 packs of sugar substitute, lime or lemon peel, juice, and vanilla in a large bowl on high speed until smooth.
- Pour the mixture into the cooled pie crust.
- Cover with plastic wrap and freeze for 2 hours or refrigerate overnight.
- Combine strawberries and remaining sugar substitute 30 minutes before serving and set aside.
- Just before serving, spoon the strawberry mixture over the cheesecake.
Tips & Substitutions
For a lighter crust, consider using whole wheat graham crackers instead of low-fat ones. If you want to add a touch of flavor, mix in a pinch of cinnamon with the crust ingredients. Ensure the cream cheese is at room temperature for easier blending. You can adjust the sweetness level by varying the amount of sugar substitute based on your taste preference.
Serving Suggestions
This cheesecake is best served chilled, topped with the strawberry mixture just before serving for freshness. Pair it with a dollop of whipped cream or a scoop of low-fat vanilla ice cream for added indulgence. It makes a delightful dessert for gatherings or pairs beautifully with Strawberry Oatmeal Muffins for brunch.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you need to freeze it, wrap individual slices in plastic wrap followed by aluminum foil and it can last up to 2 months. Thaw in the refrigerator before serving again to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Key Lime Cheese Cake With Strawberries(Diabetic Dessert) contains roughly 1346 calories, with 6g protein, 122g carbohydrates, and 94g fat. It is an excellent source of calcium (65% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1383mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular cream cheese instead of reduced fat?
Yes, but using regular cream cheese will increase the calorie and fat content of the cheesecake. If you're looking for a healthier option, stick with reduced fat to keep it diabetic-friendly while maintaining a creamy texture.
How can I make this recipe gluten-free?
To make this cheesecake gluten-free, substitute the graham crackers with gluten-free graham cracker crumbs or almond flour mixed with a bit of melted coconut oil. Ensure that all other ingredients, including the sugar substitute, are gluten-free as well.
What can I substitute for the strawberries?
You can substitute strawberries with other fresh berries like blueberries, raspberries, or blackberries. Each berry will add a unique flavor and color to the dessert, making it equally delightful and visually appealing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).