25+ Easy Sunday Diabetic Cheesecake Recipes You Need to Try

When it comes to enjoying a sweet treat without compromising your health, finding the right balance of flavors is key, especially for those managing diabetes.

Cheesecake is a classic dessert that is loved by many, but traditional recipes are often packed with sugar and high-carb ingredients that can spike blood sugar levels.

That’s where diabetic-friendly cheesecake recipes come in. With the right substitutions and clever tweaks, you can indulge in the creamy, rich texture of cheesecake without worrying about your blood sugar.

In this article, we’re sharing 25+ Sunday diabetic cheesecake recipes that combine delicious, low-sugar ingredients with the smooth, indulgent essence of cheesecake.

Whether you love fruity toppings, chocolate swirls, or spiced flavors, there’s something for everyone in this collection.

These recipes are perfect for a Sunday treat, holiday gatherings, or any occasion when you want a delicious dessert that fits into a diabetic-friendly lifestyle.

Let’s dive in and discover the perfect cheesecake to satisfy your sweet cravings.

25+ Easy Sunday Diabetic Cheesecake Recipes You Need to Try

Sundays are meant for relaxation, indulgence, and enjoying good food with loved ones.

With these 25+ diabetic cheesecake recipes, you can bring the classic comfort of cheesecake to your table without compromising your health or blood sugar levels.

From rich chocolate cheesecakes to fruity delights and spiced autumn flavors, there’s a diabetic-friendly cheesecake for every taste and occasion.

Whether you’re hosting a family gathering, enjoying a quiet afternoon, or just satisfying your own sweet cravings, these recipes prove that you can have your cheesecake and eat it too—without the guilt.

Now, you can enjoy the rich, creamy texture of cheesecake while keeping your health in mind. So go ahead, pick your favorite recipe from our list, and make your Sundays even sweeter.

No-Bake Blueberry Bliss Cheesecake

This no-bake diabetic-friendly cheesecake brings together the creaminess of a classic cheesecake with the natural sweetness of blueberries. It’s a refreshing dessert option for a relaxing Sunday, requiring minimal effort and no oven time.

Ingredients:

• 1 ½ cups almond flour (for crust)
• 3 tbsp unsalted butter, melted
• 2 tbsp granulated erythritol
• 1 ½ cups light cream cheese, softened
• ½ cup plain Greek yogurt
• ⅓ cup powdered erythritol
• 1 tsp pure vanilla extract
• 1 cup fresh blueberries
• 1 tbsp chia seeds

Instructions:

1. Prepare the crust: In a bowl, mix almond flour, melted butter, and granulated erythritol. Press the mixture into a springform pan and refrigerate for 30 minutes.
2. Make the filling: Using a mixer, beat cream cheese, Greek yogurt, powdered erythritol, and vanilla extract until smooth.
3. Create the blueberry topping: Blend blueberries with chia seeds until slightly chunky. Allow it to sit for 10 minutes to thicken.
4. Assemble the cheesecake: Spread the cream cheese mixture over the crust, followed by the blueberry topping.
5. Chill for at least 4 hours before serving.

This cheesecake is a wonderful balance of creamy and fruity, offering a guilt-free way to end your Sunday meal. With its natural sweetness and nutrient-packed ingredients, it’s sure to be a favorite for anyone with a sweet tooth.

Chocolate Espresso Cheesecake Bars

Chocolate and espresso come together in this decadent diabetic-friendly dessert. These cheesecake bars offer a luxurious flavor profile with the right amount of sweetness for a Sunday treat.

Ingredients:

• 1 cup crushed sugar-free chocolate cookies (for crust)
• 2 tbsp unsalted butter, melted
• 8 oz light cream cheese, softened
• ¼ cup heavy cream
• ¼ cup powdered stevia
• 2 tbsp unsweetened cocoa powder
• 1 tsp espresso powder
• 1 tsp pure vanilla extract

Instructions:

1. Prepare the crust: Combine crushed cookies and melted butter. Press into an 8×8-inch baking dish and refrigerate.
2. Make the filling: Beat cream cheese, heavy cream, powdered stevia, cocoa powder, espresso powder, and vanilla extract until smooth.
3. Assemble and chill: Spread the filling evenly over the crust and refrigerate for 2-3 hours.
4. Slice into bars before serving.

Perfect for chocolate lovers, these cheesecake bars deliver a rich flavor that feels indulgent but stays within diabetic guidelines. A touch of espresso elevates the experience, making this dessert a delightful end to a Sunday feast.

Lemon Coconut Mini Cheesecakes

These individual lemon coconut cheesecakes are light, zesty, and perfect for portion control. With a bright citrus flavor and a touch of tropical coconut, they’re an ideal way to wind down your Sunday.

Ingredients:

• 1 cup unsweetened shredded coconut (for crust)
• 2 tbsp coconut oil, melted
• 12 oz light cream cheese, softened
• ½ cup powdered monk fruit sweetener
• ¼ cup freshly squeezed lemon juice
• 1 tsp lemon zest
• ½ tsp pure vanilla extract

Instructions:

1. Prepare the crust: Mix shredded coconut with melted coconut oil. Press into muffin tin liners to form the base.
2. Make the filling: Beat cream cheese, monk fruit sweetener, lemon juice, lemon zest, and vanilla extract until smooth.
3. Assemble the cheesecakes: Spoon the filling into the crusts and smooth the tops.
4. Chill for at least 3 hours before serving.

These mini cheesecakes are a refreshing and tangy delight, perfect for wrapping up a leisurely Sunday. The individual portions make them great for sharing or saving for later in the week. Enjoy their vibrant flavor without compromising on your dietary needs.

Strawberry Almond Cheesecake

This strawberry almond cheesecake combines the richness of cream cheese with the natural sweetness of fresh strawberries and a nutty almond crust. It’s a visually appealing and delicious treat that can be prepared ahead for a stress-free Sunday dessert.

Ingredients:

• 1 ¼ cups almond flour (for crust)
• 3 tbsp butter, melted
• 2 tbsp erythritol sweetener
• 8 oz cream cheese, softened
• ½ cup ricotta cheese
• 1 tsp vanilla extract
• ¼ cup powdered erythritol
• 1 cup fresh strawberries, sliced
• 1 tbsp lemon juice

Instructions:

1. Make the crust: Combine almond flour, melted butter, and erythritol in a bowl. Press into the bottom of a springform pan and refrigerate for 30 minutes.
2. Prepare the filling: Beat cream cheese, ricotta, vanilla extract, and powdered erythritol together until smooth.
3. Top with strawberries: Once the filling is spread over the crust, arrange sliced strawberries on top, squeezing a little lemon juice over them for extra brightness.
4. Chill for 3-4 hours or overnight before serving.

This strawberry almond cheesecake is not only a treat for your taste buds but also a beautiful addition to any Sunday meal. The almond crust provides a nice crunch, while the fresh strawberries add a burst of flavor. A satisfying and healthy way to finish the week!

Cinnamon Pecan Cheesecake Bites

These bite-sized cinnamon pecan cheesecakes are perfect for those who want a small indulgence. The blend of cinnamon, pecans, and creamy cheese is a comforting combination, making them ideal for a cozy Sunday treat.

Ingredients:

• 1 cup crushed pecans
• 2 tbsp coconut flour (for crust)
• 3 tbsp butter, melted
• 8 oz cream cheese, softened
• ¼ cup powdered erythritol
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 large egg

Instructions:

1. Prepare the crust: Mix crushed pecans, coconut flour, and melted butter. Press the mixture into mini muffin cups or a silicone mold. Refrigerate for 20 minutes.
2. Make the filling: Beat together cream cheese, erythritol, cinnamon, vanilla extract, and egg until smooth.
3. Assemble the cheesecake bites: Spoon the cream cheese filling into the prepared crusts.
4. Bake at 325°F (163°C) for 15-20 minutes or until set. Let cool completely before serving.

These cinnamon pecan cheesecake bites are the perfect size for portion control while still providing all the indulgence of a full-sized cheesecake. The cinnamon adds a warm, spicy touch, and the pecans give the perfect crunch, making them a delightful addition to your Sunday spread.

Pumpkin Spice Cheesecake Mousse

This pumpkin spice cheesecake mousse is a creamy, airy dessert that captures the flavors of fall in a light, low-sugar form. It’s a simple recipe that requires no baking, making it an easy and flavorful treat to enjoy on a Sunday afternoon.

Ingredients:

• 8 oz cream cheese, softened
• ½ cup pumpkin puree
• ½ cup heavy cream
• ¼ cup powdered stevia
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp vanilla extract

Instructions:

1. Prepare the filling: In a mixing bowl, combine cream cheese, pumpkin puree, stevia, cinnamon, nutmeg, and vanilla extract. Beat until smooth.
2. Whip the cream: In a separate bowl, beat the heavy cream until soft peaks form.
3. Fold together: Gently fold the whipped cream into the pumpkin mixture until fully combined.
4. Spoon the mousse into serving dishes and refrigerate for at least 2 hours before serving.

This pumpkin spice cheesecake mousse is a light and fluffy alternative to a traditional cheesecake, with the seasonal spices of fall adding a comforting touch. It’s an excellent choice for those looking to enjoy a sweet treat without all the carbs, making it a wonderful Sunday dessert option.

Raspberry Coconut Cheesecake Cups

These individual raspberry coconut cheesecake cups combine the tropical flavors of coconut and the tartness of fresh raspberries, creating a light, yet satisfying dessert. With a simple crust and a creamy filling, this recipe offers a perfect balance of flavors for a Sunday treat.

Ingredients:

• 1 cup shredded unsweetened coconut (for crust)
• 2 tbsp coconut flour
• 3 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• ½ cup plain Greek yogurt
• ¼ cup powdered monk fruit sweetener
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 1 tbsp chia seeds

Instructions:

1. Prepare the crust: In a bowl, mix the shredded coconut, coconut flour, and melted butter. Press into the bottom of muffin cups or small jars and refrigerate for 20 minutes.
2. Make the filling: Beat cream cheese, Greek yogurt, monk fruit sweetener, and vanilla extract until smooth.
3. Top with raspberries: Spoon the cream cheese mixture into the crusts and top with fresh raspberries. Sprinkle chia seeds over the berries.
4. Chill for at least 3 hours before serving.

These raspberry coconut cheesecake cups are a refreshing and healthy treat, offering a sweet and tangy experience without the excess sugar. The coconut crust adds a lovely texture, while the raspberries bring a burst of natural sweetness, making this a perfect dessert for a Sunday gathering.

Caramel Pecan Cheesecake Bars

These caramel pecan cheesecake bars are a rich and indulgent dessert, yet they are made with diabetic-friendly ingredients. The buttery pecan crust and the creamy cheesecake filling are topped with a delicious, sugar-free caramel sauce, offering a decadent treat that won’t spike blood sugar levels.

Ingredients:

• 1 cup crushed pecans (for crust)
• 2 tbsp unsalted butter, melted
• 1 tbsp coconut flour
• 8 oz cream cheese, softened
• ½ cup heavy cream
• ¼ cup powdered erythritol
• 1 tsp vanilla extract
• 1 cup chopped pecans (for topping)
• 2 tbsp sugar-free caramel syrup

Instructions:

1. Prepare the crust: Combine crushed pecans, melted butter, and coconut flour. Press into the bottom of a baking dish or pan and refrigerate for 30 minutes.
2. Make the filling: Beat cream cheese, heavy cream, erythritol, and vanilla extract until smooth.
3. Assemble the bars: Spread the cheesecake filling over the pecan crust and sprinkle with chopped pecans.
4. Bake: Bake at 325°F (163°C) for 20-25 minutes or until the filling is set.
5. Top with caramel: After cooling, drizzle sugar-free caramel syrup over the bars before serving.

These caramel pecan cheesecake bars are a perfect blend of richness and sweetness, with the caramel adding an extra indulgent touch. They offer a diabetic-friendly way to enjoy a dessert that feels like a treat but is still suitable for those managing their sugar intake. Ideal for a Sunday celebration or any time you want a special dessert!

Mocha Swirl Cheesecake

For coffee lovers, this mocha swirl cheesecake combines the rich flavors of coffee and chocolate in a smooth, creamy cheesecake base. It’s a delightful dessert that delivers the perfect balance of indulgence and sweetness while keeping blood sugar levels in check.

Ingredients:

• 1 ½ cups almond flour (for crust)
• 2 tbsp butter, melted
• 2 tbsp erythritol
• 8 oz cream cheese, softened
• ¼ cup heavy cream
• ½ cup powdered stevia
• 2 tsp instant coffee granules
• 2 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract

Instructions:

1. Make the crust: In a bowl, mix almond flour, melted butter, and erythritol. Press the mixture into a pie or springform pan and refrigerate for 30 minutes.
2. Prepare the filling: Beat cream cheese, heavy cream, powdered stevia, vanilla extract, and instant coffee granules until smooth.
3. Create the mocha swirl: In a separate bowl, mix cocoa powder with a small amount of hot water to form a paste. Gently swirl the cocoa mixture into the cream cheese filling.
4. Bake: Bake at 325°F (163°C) for 25-30 minutes, until set.
5. Let the cheesecake cool before slicing.

This mocha swirl cheesecake offers a delicious coffee-chocolate combination in a creamy, smooth texture. It’s an ideal dessert for those who want to enjoy the flavors of coffee and chocolate without the added sugar, making it perfect for a Sunday treat. The swirl of cocoa adds a touch of elegance, making this cheesecake as beautiful as it is flavorful.

Lemon Blueberry Cheesecake

This lemon blueberry cheesecake is a zesty and refreshing dessert, perfect for anyone who loves the combination of tart lemon and sweet blueberries. With a light, creamy texture and a slightly crunchy crust, it’s a great low-sugar treat to enjoy on a Sunday afternoon.

Ingredients:

• 1 cup almond flour (for crust)
• 2 tbsp unsweetened shredded coconut
• 3 tbsp butter, melted
• 8 oz cream cheese, softened
• ½ cup plain Greek yogurt
• ¼ cup powdered erythritol
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 cup fresh blueberries
• 1 tbsp lemon juice

Instructions:

1. Prepare the crust: In a bowl, mix almond flour, shredded coconut, and melted butter. Press into the bottom of a springform pan and refrigerate for 30 minutes.
2. Make the filling: Beat cream cheese, Greek yogurt, erythritol, vanilla extract, and lemon zest until smooth.
3. Top with blueberries: Pour the cheesecake filling over the crust and top with fresh blueberries. Drizzle lemon juice over the berries for extra flavor.
4. Chill in the fridge for 3-4 hours or overnight before serving.

The lemon blueberry cheesecake is a light and tangy treat with just the right amount of sweetness. The almond flour crust adds a delightful crunch, while the fresh blueberries enhance the tartness of the lemon. This dessert is an ideal choice for anyone looking for a refreshing, diabetic-friendly option for their Sunday dessert.

Chocolate Raspberry Cheesecake

This decadent chocolate raspberry cheesecake combines the rich, creamy texture of a classic cheesecake with the sweetness of fresh raspberries and the depth of sugar-free chocolate. It’s a perfect Sunday dessert for chocolate lovers who want to keep things low-sugar.

Ingredients:

• 1 ½ cups almond flour (for crust)
• 3 tbsp unsweetened cocoa powder
• 2 tbsp butter, melted
• 8 oz cream cheese, softened
• ½ cup heavy cream
• ¼ cup powdered monk fruit sweetener
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 2 oz sugar-free dark chocolate, melted

Instructions:

1. Prepare the crust: Mix almond flour, cocoa powder, and melted butter. Press into the bottom of a springform pan and refrigerate for 30 minutes.
2. Make the filling: Beat together cream cheese, heavy cream, monk fruit sweetener, and vanilla extract until smooth.
3. Add chocolate swirl: Gently swirl the melted sugar-free dark chocolate into the cheesecake mixture.
4. Top with raspberries: Add fresh raspberries on top of the cheesecake and refrigerate for at least 3 hours or overnight.

The chocolate raspberry cheesecake is a luxurious dessert that offers the perfect blend of creamy chocolate and tart raspberries, all while being diabetic-friendly. The almond flour crust provides a nutty crunch, and the chocolate swirl adds a beautiful and indulgent touch, making this cheesecake a stunning addition to any Sunday meal.

Coconut Lime Cheesecake

This coconut lime cheesecake is a tropical delight, blending the creaminess of cheesecake with the refreshing flavors of coconut and lime. With a low-sugar twist, it’s a light and satisfying dessert that’s perfect for a relaxing Sunday afternoon.

Ingredients:

• 1 ¼ cups unsweetened shredded coconut (for crust)
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• ½ cup full-fat coconut milk
• ¼ cup powdered erythritol
• 1 tsp vanilla extract
• Zest of 1 lime
• 2 tbsp lime juice

Instructions:

1. Prepare the crust: Mix shredded coconut and melted butter. Press into the bottom of a springform pan and refrigerate for 30 minutes.
2. Make the filling: Beat together cream cheese, coconut milk, erythritol, vanilla extract, lime zest, and lime juice until smooth.
3. Pour the filling into the chilled crust and smooth the top with a spatula.
4. Chill for 3-4 hours or overnight for the best texture.

This coconut lime cheesecake offers a refreshing and creamy dessert with tropical flavors that will transport you straight to an island getaway. The shredded coconut crust provides a perfect base, while the coconut milk and lime filling is both rich and refreshing. A great way to enjoy a diabetic-friendly treat without missing out on flavor!

Pumpkin Spice Cheesecake

This pumpkin spice cheesecake captures all the warm, cozy flavors of fall, making it the perfect Sunday dessert. With a creamy texture and a blend of spices, it’s a diabetic-friendly way to indulge in pumpkin goodness without the excess sugar.

Ingredients:

• 1 cup almond flour (for crust)
• 2 tbsp ground flaxseed
• 2 tbsp butter, melted
• 8 oz cream cheese, softened
• ½ cup unsweetened pumpkin puree
• ¼ cup powdered stevia or monk fruit sweetener
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• 1 egg

Instructions:

1. Prepare the crust: In a bowl, mix almond flour, ground flaxseed, and melted butter. Press the mixture into the bottom of a springform pan and refrigerate for 30 minutes.
2. Make the filling: Beat cream cheese, pumpkin puree, stevia or monk fruit sweetener, vanilla extract, cinnamon, nutmeg, and ginger until smooth.
3. Add the egg: Beat in the egg until fully incorporated.
4. Bake: Pour the pumpkin filling into the chilled crust and bake at 325°F (163°C) for 25-30 minutes, or until the filling is set.
5. Chill in the fridge for at least 3 hours before serving.

This pumpkin spice cheesecake is a creamy, flavorful dessert that perfectly captures the essence of autumn. The warm spices add depth and richness, while the almond flour crust gives it a nutty crunch. This is a great diabetic-friendly dessert for fall Sundays or any occasion when you want a taste of pumpkin pie without the sugar.

Strawberry Cheesecake Parfaits

These strawberry cheesecake parfaits are a fun, easy-to-make treat that combines fresh strawberries with a smooth, creamy cheesecake filling. Served in individual cups, they are a perfect, portion-controlled dessert for a Sunday gathering or a cozy night in.

Ingredients:

• 1 cup strawberries, sliced
• 8 oz cream cheese, softened
• ½ cup Greek yogurt
• ¼ cup powdered erythritol
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• ¼ cup almond flour (for crust)
• 2 tbsp butter, melted

Instructions:

1. Prepare the crust: Mix almond flour and melted butter, then spoon a small amount into the bottom of individual serving glasses. Press the crust down gently.
2. Make the filling: Beat together cream cheese, Greek yogurt, erythritol, vanilla extract, and lemon juice until smooth and creamy.
3. Layer the parfaits: Spoon the cheesecake filling over the almond flour crust in each glass, then top with fresh strawberry slices.
4. Refrigerate for at least 2-3 hours to allow the parfaits to set.

These strawberry cheesecake parfaits are a delightful, light dessert that provides a burst of freshness from the strawberries and a rich, creamy cheesecake filling. The almond flour crust gives them a nice texture, and the portion sizes make it easy to control your intake. This is a perfect diabetic-friendly treat to enjoy any Sunday, especially in the warmer months.

Peanut Butter Chocolate Cheesecake

This decadent peanut butter chocolate cheesecake combines the rich flavors of peanut butter and chocolate in a creamy, low-sugar cheesecake base. It’s a peanut butter lover’s dream dessert that remains diabetic-friendly, with a nutty crust and a smooth, chocolatey filling.

Ingredients:

• 1 cup crushed almonds (for crust)
• 2 tbsp cocoa powder
• 2 tbsp butter, melted
• 8 oz cream cheese, softened
• ½ cup natural peanut butter (unsweetened)
• ¼ cup powdered stevia or monk fruit sweetener
• 1 tsp vanilla extract
• 2 oz sugar-free dark chocolate, melted
• 2 tbsp heavy cream

Instructions:

1. Prepare the crust: Combine crushed almonds, cocoa powder, and melted butter. Press into the bottom of a springform pan and refrigerate for 30 minutes.
2. Make the filling: Beat together cream cheese, peanut butter, stevia or monk fruit sweetener, and vanilla extract until smooth.
3. Add chocolate: Mix the melted sugar-free dark chocolate with the heavy cream and then gently fold into the cheesecake filling.
4. Assemble the cheesecake: Pour the filling over the crust and smooth the top.
5. Chill for at least 3-4 hours or overnight.

This peanut butter chocolate cheesecake is a rich, satisfying dessert for chocolate and peanut butter fans. The creamy, indulgent filling is perfectly balanced with the almond-based crust, and the sugar-free chocolate provides just the right amount of sweetness. It’s a perfect Sunday treat for anyone craving a decadent, low-sugar dessert.

Note: More recipes are coming soon!