This Chocolate Chip Diabetic Cheesecake is a refined sugar free dessert that tastes just as amazing as traditional cheesecake. This gluten-free cheesecake is perfect with or without the strawberry topping.

Refined Sugar Free Cheesecake for a crowd!

Entertaining can be difficult sometimes when you have guests with intolerances or specific dietary needs. Three generations of my family have been diagnosed with diabetes, but it wasn’t until my dad was diagnosed that it really hit home for me. I’ve spent the last year trying to reduce my own sugar intake and create alternative desserts that we can all enjoy on special occasions.

If you have any diabetics – or anyone who is gluten free or sugar free – on your guest list, whip up this easy Chocolate Chip Diabetic Cheesecake to help them feel included. It’s delicious enough that everyone will want a taste!

What are the secret ingredients?

There are two secrets to this Diabetic-Friendly Chocolate Chip Cheesecake and the first is the crust. Skip the usual graham cracker crust and opt for an easy blend of almond flour and nuts instead. Toss two cups of nuts into the food processor and pulse until finely chopped.

Pour into a bowl and combine the chopped nuts with one cup of almond flour, six tablespoons melted butter, and one teaspoon stevia (optional). Mix well and press into the bottom of a springform pan.

How is this non-traditional cheesecake sweetened?

In another bowl, use a hand mixer to blend four packages of softened cream cheese with stevia. I recommend 4-7 tablespoons, but sweeten to taste (some people find stevia has an aftertaste, especially if used in excess). Once you’re satisfied with the sweetness, mix in three eggs and a tablespoon of vanilla extract. Gently fold in 2/3 cup stevia-sweetened Chocolate chips. These chocolate chips are the second secret ingredient! You can find them in most health food stores or the organic baking section of large grocery chains – in a pinch, you can buy them from Amazon.

Make the strawberry topping while you bake!

Pour the cheesecake filling into the springform pan and bake for 50-60 minutes at 350ºF. While the cheesecake is baking, make a simple fruit sauce for a topping. I used whole frozen strawberries and cooked in a pot of low to medium heat, but you can use any fruit you like. I added two teaspoons of stevia for extra sweetness, but that’s completely optional because fruit sauce is delicious on its own.

Once baked, allow the cheesecake and sauce to cool and set before serving. The cheesecake and sauce are both delicious served warm, but the heat from the cheesecake and the sauce will cause the cheesecake to visually melt, ruining the presentation a little. Top with a few stevia-sweetened chocolate chips or unsweetened coconut shavings for a simple but elegant dessert.

This nut crust is such a great crust alternative for any low-carb, gluten-free diets as well.

Although treats like this should still be enjoyed in moderation, by replacing the traditional carb-laden graham cracker crust with a nut base, this dessert boasts more protein. Replacing sugar with stevia increases the diabetic-friendliness of this sweet treat, while still keeping this a delicious dessert for any guest. I guarantee everyone will want a bite.