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Diabetic No-Bake Sugar Free Strawberry Cheesecake

A delicious, creamy, no-bake cheesecake made with sugar-free ingredients and fresh strawberries, perfect for diabetics and anyone looking to reduce sugar intake.
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Prep Time 20 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 8 oz cream cheese, softened Use softened for a smoother texture.
  • 1/2 cup Greek yogurt (plain, sugar-free) Adds creaminess.
  • 1/4 cup sugar substitute (like stevia or erythritol) Choose your preferred sugar alternative.
  • 1 tsp vanilla extract Enhances flavor.
Layers and Topping
  • 1 cup strawberries, hulled and sliced Fresh strawberries for the best flavor.
  • 1 each premade sugar-free graham cracker crust Or use your choice of sugar-free crust.
  • to taste fresh mint leaves for garnish Optional for decoration.

Method
 

Preparation
  1. In a large mixing bowl, combine the softened cream cheese, Greek yogurt, sugar substitute, and vanilla extract. Beat with an electric mixer on medium speed until the mixture is smooth and creamy, about 3-4 minutes.
  2. Take the sugar-free graham cracker crust and evenly spread half of the cream cheese mixture into it. Smooth it out with a spatula.
  3. Distribute half of the sliced strawberries over the cream cheese layer.
  4. Add the remaining cream cheese mixture on top of the strawberries, and spread it evenly once again. Top with the rest of the strawberries, arranging them neatly.
  5. Cover the cheesecake with plastic wrap and refrigerate it for at least 4-6 hours, or until set (overnight is better for texture and flavor).
Serving
  1. Slice your cheesecake into wedges, and serve with fresh mint leaves on top for an extra pop of color and flavor.

Notes

Store the cheesecake in the refrigerator for up to 5 days. Individual slices can be frozen for up to 2 months; thaw in the refrigerator before serving.