Diabetic Maple Cheesecake Recipe

Indulge in a decadent slice of cheesecake without the guilt! This diabetic-friendly adaptation of a classic recipe uses sugar-free maple syrup and reduced-fat ingredients to create a lighter, yet still incredibly delicious, dessert. Perfect for sharing with family and friends, or enjoying a small treat yourself. While not ultra-low in calories, it's a significantly healthier option compared to traditional cheesecakes, allowing diabetics to partake in special occasions.

Prep Time 20 mins
Cook Time 60 mins
Calories 152.2 kcal
Protein 18g
Rating 5.0 (1 Reviews)
Diabetic Maple Cheesecake 42

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Diabetic Maple Cheesecake

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Diabetic Maple Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Diabetic Maple Cheesecake

  1. Preheat oven to 350°F (175°C). Lightly grease six ramekins or small oven-safe dishes with cooking spray.
  2. In a medium bowl, beat 16 ounces (450g) of reduced-fat cream cheese until smooth and creamy.
  3. Gradually whisk in 1/2 cup (115g) sugar-free maple syrup until fully incorporated.
  4. In a separate bowl, whisk together 3 large egg whites and 1/4 cup (60ml) of milk (dairy or non-dairy).
  5. Gently fold the wet ingredients (egg whites and milk) into the cream cheese mixture until just combined. Be careful not to overmix.
  6. Divide the cheesecake batter evenly among the prepared ramekins.
  7. Place the ramekins in a larger baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins (this creates a water bath for even baking).
  8. Bake for 40-45 minutes, or until the cheesecakes are almost set around the edges but still slightly jiggly in the center.
  9. Turn off the oven and leave the cheesecakes inside with the oven door slightly ajar for 1 hour to slowly cool.
  10. Remove from the oven and let cool completely on a wire rack.
  11. Refrigerate for at least 4 hours, or preferably overnight, before serving.
  12. Serve chilled. Drizzle with a touch of extra sugar-free maple syrup, if desired.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

16g

Fat

30g

Carbs

1g