This berry cheesecake recipe was created by my daughter and myself for our Easter dinner dessert. My brother-in-law is a diabetic, and we are always striving, often failing, for healthier options in our diet. Although, there is a fair amount of fat content in this dish, the only sugar, is the natural sugar from the berries, and small amount of sugar in the graham cracker crust.
No Added Sugar Berry Cheesecake
We used raspberries and blackberries for this recipe, but you could try other berries or fruit. We specifically thought of berries because they are so flavorful, and low on the glycemic index, This means they have a smaller effect on your blood sugar, and are considered some of the best fruits to eat.
You can see that there are only a few ingredients for this berry cheesecake. Originally we thought about using blueberries, but decided to stick with just raspberries and blackberries.
The berry puree, which is just berries and water that have been crushed up in a food processor, gives the cheesecake a pretty pink color.
Decorate the top any way you like.
The puree was also served on the side for those who wanted a little extra sweetness.
All in all we were really happy with the way it turned out. You could definitely tell that there wasn’t a lot of sugar in the cheesecake compared to a traditional recipe, but the added puree sauce more than made up for the difference.
Here’s the Recipe
No Bake Berry Cheesecake with No Added Sugar
- 2 8 oz cream cheese softened
- 2 cups berry puree 2 c raspberries & 2 c blackberries & 1/2 cup water pureed in food processor
- 1 cup heavy whipping cream
- 2-3 tablespoons fresh lemon juice about one lemon
- zest of one lemon
- 1 teaspoon vanilla extract
- 2 pkgs Graham crackers (1/2 box) crushed
- 1 stick butter 1/2 c melted
Butter an 8 inch spring form pan.
Mix graham crackers and melted butter together in a bowl.
Press graham cracker mixture into spring form pan on the bottom and sides.
Place crust into freezer.
Beat softened cream cheese with lemon juice.
Add whipping cream and beat on medium/high until thickened.
Add lemon zest, vanilla and 1/2 of the berry puree
Pour into graham cracker crust and place back into freezer for a few hours or overnight.
Remove cheesecake from spring form pan and decorate with berries.
Serve with remaining puree on the side.