25 Delicious Diabetic Strawberry Cheesecake Recipes to Try

Strawberry cheesecake is a timeless dessert loved for its creamy texture, rich flavor, and fruity sweetness.

But for people living with diabetes—or anyone trying to cut down on sugar—traditional cheesecake can feel off-limits.

The good news? You don’t have to give up this indulgence.

With the right swaps like almond flour crusts, sugar-free sweeteners, and fresh strawberries, you can enjoy strawberry cheesecake in a way that’s both delicious and diabetic-friendly.

In this collection, we’ve put together 25 diabetic strawberry cheesecake recipes that cover every craving.

From baked classics and no-bake options to mousse cups, parfaits, frozen treats, and even bite-sized fat bombs, there’s something for everyone.

Each recipe keeps the flavor rich and creamy while using low-carb, sugar-free, and wholesome ingredients to ensure it’s safe for diabetic-friendly diets.

Whether you want an elegant dessert for a dinner party, a quick snack to satisfy your sweet tooth, or a portable bar for meal prep, this list has you covered.

Get ready to explore the sweet, tangy, and guilt-free world of strawberry cheesecake—one diabetic-friendly bite at a time.

25 Delicious Diabetic Strawberry Cheesecake Recipes to Try

Cheesecake doesn’t have to be a guilty pleasure.

With these 25 diabetic strawberry cheesecake recipes, you can enjoy creamy, fruity, and decadent desserts without worrying about excess sugar or carbs.

From nutty crusts to yogurt-based fillings, and from elegant swirls to quick no-bake options, there’s a strawberry cheesecake here for every taste and occasion.

Next time your sweet tooth calls, choose one of these healthier variations and treat yourself to a dessert that’s both satisfying and mindful of your health.

Because life is too short not to enjoy cheesecake—especially when it’s strawberry!

Sugar-Free Strawberry Swirl Cheesecake

This sugar-free strawberry swirl cheesecake is a diabetic-friendly dessert that combines a creamy cheesecake filling with a vibrant strawberry swirl.

It’s baked to perfection in the oven and chilled until set, making it an indulgent yet healthy treat that won’t spike blood sugar levels.

Ingredients:

• 1 ½ cups almond flour
• 3 tbsp unsalted butter, melted
• 2 tbsp granulated monk fruit sweetener
• 16 oz cream cheese, softened
• ¾ cup powdered erythritol
• 2 large eggs
• ½ cup plain Greek yogurt (unsweetened)
• 1 tsp vanilla extract
• 1 cup fresh strawberries, chopped
• 1 tbsp chia seeds (for strawberry sauce)
• 2 tbsp water

Instructions:

1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
2. In a mixing bowl, combine almond flour, melted butter, and monk fruit sweetener. Press the mixture firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then let it cool.
3. In a blender, puree strawberries with water and chia seeds. Let it rest for 10 minutes until slightly thickened.
4. In a large bowl, beat softened cream cheese and powdered erythritol until smooth and creamy.
5. Add eggs one at a time, mixing slowly. Stir in Greek yogurt and vanilla extract until fully incorporated.
6. Pour the cheesecake filling over the cooled crust.
7. Spoon the strawberry mixture on top and use a skewer or knife to swirl it gently into the filling.
8. Bake for 45–50 minutes until the edges are set but the center still jiggles slightly.
9. Turn off the oven and let the cheesecake cool inside for 1 hour.
10. Chill in the refrigerator for at least 4 hours or overnight before slicing.

This strawberry swirl cheesecake is the perfect guilt-free dessert for anyone watching their sugar intake.

It’s rich, creamy, and beautifully marbled with natural strawberry flavor.

No-Bake Diabetic Strawberry Cheesecake Cups

These individual no-bake strawberry cheesecake cups are a quick and easy dessert option for people with diabetes.

Made with a nutty base, creamy filling, and fresh strawberry topping, they’re portion-controlled and naturally sweetened for a healthier treat.

Ingredients:

• 1 cup walnuts or almonds
• 2 tbsp coconut oil, melted
• 2 tbsp stevia or monk fruit sweetener
• 8 oz cream cheese, softened
• ½ cup Greek yogurt (unsweetened)
• ½ cup powdered erythritol
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 1 cup fresh strawberries, sliced
• 2 tbsp chia seeds
• ½ cup water

Instructions:

1. In a food processor, pulse walnuts until finely ground. Add coconut oil and 1 tbsp sweetener, pulsing again until the mixture forms a sticky crumble.
2. Divide the nut mixture evenly among 6 serving cups, pressing gently to form the base.
3. In a mixing bowl, beat cream cheese, Greek yogurt, powdered erythritol, lemon juice, and vanilla until smooth and creamy.
4. Spoon the cheesecake mixture evenly into the cups over the nut base.
5. In a small saucepan, simmer strawberries, chia seeds, and water for 5–7 minutes until thickened into a sauce.
6. Let the strawberry mixture cool slightly, then spoon it on top of each cheesecake cup.
7. Chill in the fridge for 2 hours before serving.

These no-bake strawberry cheesecake cups are not only diabetic-friendly but also perfect for portion control.

They’re refreshing, creamy, and bursting with fruity goodness in every spoonful.

Low-Carb Baked Strawberry Cheesecake Bars

These cheesecake bars are a portable, diabetic-friendly twist on traditional cheesecake.

They have a nut-based crust, creamy filling, and a fresh strawberry topping that makes them perfect for dessert or a sweet snack without the sugar overload.

Ingredients:

• 1 ½ cups almond flour
• 3 tbsp butter, melted
• 2 tbsp erythritol
• 16 oz cream cheese, softened
• ½ cup powdered monk fruit sweetener
• 2 eggs
• ½ cup sour cream (unsweetened)
• 1 tsp vanilla extract
• 1 cup fresh strawberries, sliced
• 1 tbsp chia seeds
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 325°F (160°C). Line an 8×8-inch baking dish with parchment paper.
2. In a bowl, mix almond flour, butter, and erythritol until crumbly. Press firmly into the baking dish to form a crust. Bake for 10 minutes, then cool.
3. In a mixing bowl, beat cream cheese and sweetener until smooth. Add eggs one at a time, then stir in sour cream and vanilla.
4. Pour the cheesecake filling over the cooled crust and smooth the top.
5. In a blender, puree strawberries with chia seeds and lemon juice until smooth. Spoon the puree over the cheesecake layer and swirl lightly with a knife.
6. Bake for 35–40 minutes until set but slightly jiggly in the center.
7. Let the cheesecake bars cool completely before refrigerating for at least 4 hours.
8. Once chilled, cut into squares and serve.

These low-carb strawberry cheesecake bars are creamy, tangy, and sweet with a nutty crust.

They make an excellent diabetic-friendly dessert that’s easy to slice and share.

Mini Diabetic Strawberry Cheesecakes

These mini cheesecakes are baked in muffin tins, making them perfectly portioned for people with diabetes.

They’re creamy, light, and topped with a fresh strawberry slice for a delightful bite-sized dessert.

Ingredients:

• 1 cup almond flour
• 3 tbsp butter, melted
• 2 tbsp monk fruit sweetener
• 16 oz cream cheese, softened
• ½ cup powdered erythritol
• 2 large eggs
• ½ cup plain Greek yogurt (unsweetened)
• 1 tsp vanilla extract
• 6–8 fresh strawberries, thinly sliced

Instructions:

1. Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners.
2. Mix almond flour, melted butter, and sweetener until crumbly. Spoon 1 tbsp into each muffin liner, pressing down to form a crust. Bake for 5 minutes.
3. In a bowl, beat cream cheese and erythritol until smooth. Add eggs one at a time, mixing gently. Stir in yogurt and vanilla extract.
4. Spoon the filling into muffin cups until ¾ full.
5. Bake for 20–22 minutes until set but slightly jiggly in the center.
6. Let cool completely, then refrigerate for at least 3 hours.
7. Top each mini cheesecake with a strawberry slice before serving.

These mini cheesecakes are creamy, delicious, and perfectly portioned.

They make a convenient diabetic-friendly dessert that’s easy to serve at gatherings.

Keto Strawberry Ricotta Cheesecake

This unique diabetic-friendly cheesecake uses ricotta cheese along with cream cheese for a lighter texture.

It’s baked with a nutty crust and topped with fresh strawberry compote for a wholesome and satisfying dessert.

Ingredients:

• 1 ½ cups almond flour
• 3 tbsp coconut oil, melted
• 2 tbsp stevia or monk fruit sweetener
• 8 oz cream cheese, softened
• 8 oz ricotta cheese
• ½ cup powdered erythritol
• 2 eggs
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1 cup strawberries, chopped
• 2 tbsp chia seeds
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Combine almond flour, coconut oil, and sweetener. Press into the pan to form a crust. Bake for 10 minutes, then cool.
3. In a bowl, beat cream cheese, ricotta, and erythritol until smooth. Add eggs one at a time. Stir in lemon zest and vanilla extract.
4. Pour filling over crust and smooth the top.
5. Bake for 40–45 minutes until the edges are set and the center jiggles slightly.
6. While baking, prepare strawberry compote by simmering strawberries, chia seeds, and lemon juice for 10 minutes. Let it cool.
7. Once the cheesecake is baked and chilled, spread the strawberry compote on top.
8. Refrigerate at least 4 hours before serving.

This ricotta cheesecake is light yet rich, with a refreshing strawberry topping.

It’s an elegant diabetic-friendly dessert that feels indulgent without excess sugar.

Coconut Flour Strawberry Cheesecake

A grain-free and low-carb variation, this cheesecake uses coconut flour for the crust.

It’s rich, creamy, and layered with fresh strawberry sauce for a tropical twist that suits a diabetic-friendly diet.

Ingredients:

• ¾ cup coconut flour
• 3 tbsp butter, melted
• 2 tbsp erythritol
• 16 oz cream cheese, softened
• ½ cup powdered monk fruit sweetener
• 2 eggs
• ½ cup coconut cream
• 1 tsp vanilla extract
• 1 cup strawberries, pureed
• 1 tbsp chia seeds
• 1 tsp lime juice

Instructions:

1. Preheat oven to 325°F (160°C). Line an 8-inch springform pan with parchment paper.
2. Mix coconut flour, butter, and erythritol until crumbly. Press into the bottom of the pan and bake for 8 minutes.
3. In a bowl, beat cream cheese and sweetener until smooth. Add eggs one at a time, then stir in coconut cream and vanilla.
4. Pour filling over the crust and smooth the top.
5. Bake for 35–40 minutes until set but slightly jiggly in the center.
6. Meanwhile, simmer strawberries, chia seeds, and lime juice for 8 minutes until thickened. Let cool.
7. Once cheesecake is baked and chilled, spread strawberry sauce over the top.
8. Refrigerate overnight before slicing.

This coconut flour cheesecake has a tropical flavor and creamy texture, topped with naturally sweetened strawberries.

It’s a refreshing low-carb dessert perfect for diabetics.

Frozen Diabetic Strawberry Cheesecake

This no-bake frozen strawberry cheesecake is a refreshing diabetic-friendly dessert that’s perfect for warm weather.

With a nutty crust, creamy filling, and a layer of frozen strawberry goodness, it’s like enjoying ice cream and cheesecake together.

Ingredients:

• 1 cup almonds or pecans
• 2 tbsp coconut oil, melted
• 2 tbsp monk fruit sweetener
• 12 oz cream cheese, softened
• ½ cup powdered erythritol
• ½ cup heavy cream
• 1 tsp vanilla extract
• 1 cup fresh strawberries, pureed
• 1 tbsp chia seeds

Instructions:

1. Line an 8-inch springform pan with parchment paper.
2. In a food processor, blend nuts, coconut oil, and sweetener until crumbly. Press into the bottom of the pan to form a crust.
3. In a bowl, beat cream cheese and powdered erythritol until smooth. Add heavy cream and vanilla extract, mixing until fluffy.
4. Spread half the cheesecake filling over the crust.
5. Mix strawberry puree with chia seeds and spoon half over the filling. Swirl gently with a knife.
6. Add the remaining cheesecake mixture on top, then swirl in the rest of the strawberry puree.
7. Cover with plastic wrap and freeze for at least 5 hours or overnight.
8. Remove from the freezer 10 minutes before serving for easy slicing.

This frozen strawberry cheesecake is creamy, refreshing, and naturally sweetened.

It’s a guilt-free frozen dessert that diabetics can enjoy without worry.

Strawberry Cheesecake Parfait Cups

These parfait cups are a quick, no-bake version of cheesecake, layered with nut crumble, creamy filling, and fresh strawberries.

They’re portion-friendly, diabetic-safe, and perfect for an elegant dessert presentation.

Ingredients:

• 1 cup walnuts or almonds, crushed
• 2 tbsp coconut oil, melted
• 1 tbsp stevia or monk fruit sweetener
• 8 oz cream cheese, softened
• ½ cup Greek yogurt (unsweetened)
• ½ cup powdered erythritol
• 1 tsp vanilla extract
• 1 cup fresh strawberries, sliced

Instructions:

1. In a skillet, toast crushed nuts with coconut oil and sweetener until golden. Set aside to cool.
2. In a bowl, beat cream cheese, yogurt, erythritol, and vanilla until smooth and creamy.
3. In serving glasses, layer nut crumble, cheesecake filling, and sliced strawberries.
4. Repeat layers until glasses are full, finishing with strawberries on top.
5. Chill for 1 hour before serving.

These cheesecake parfait cups are light, creamy, and fruity, making them a convenient and healthy diabetic-friendly dessert that looks as good as it tastes.

Diabetic Strawberry Chocolate Swirl Cheesecake

This rich cheesecake combines the sweetness of strawberries with the decadence of dark chocolate.

It’s sugar-free, creamy, and perfect for satisfying a sweet tooth without spiking blood sugar.

Ingredients:

• 1 ½ cups almond flour
• 3 tbsp butter, melted
• 2 tbsp monk fruit sweetener
• 16 oz cream cheese, softened
• ½ cup powdered erythritol
• 2 eggs
• ½ cup sour cream (unsweetened)
• 1 tsp vanilla extract
• ½ cup dark chocolate (sugar-free), melted
• 1 cup fresh strawberries, pureed

Instructions:

1. Preheat oven to 325°F (160°C). Line a springform pan with parchment paper.
2. Mix almond flour, butter, and sweetener. Press into the pan and bake for 10 minutes.
3. In a bowl, beat cream cheese and erythritol until creamy. Add eggs one at a time, then stir in sour cream and vanilla.
4. Divide batter into two bowls. Mix strawberry puree into one bowl and melted chocolate into the other.
5. Spoon alternating layers of strawberry and chocolate batter over the crust. Swirl gently with a knife.
6. Bake for 45 minutes until edges are set. Let cool, then refrigerate for at least 4 hours.
7. Slice and garnish with fresh strawberries before serving.

This strawberry chocolate swirl cheesecake is rich, elegant, and diabetic-friendly.

The balance of fruity sweetness and chocolate decadence makes it an irresistible treat.

Diabetic Strawberry Lemon Cheesecake

This cheesecake brings together the tartness of fresh lemon and the sweetness of strawberries, making it a bright and refreshing diabetic-friendly dessert.

With a nutty crust and smooth creamy filling, it’s the perfect balance of flavors.

Ingredients:

• 1 ½ cups almond flour
• 3 tbsp butter, melted
• 2 tbsp monk fruit sweetener
• 16 oz cream cheese, softened
• ½ cup powdered erythritol
• 2 large eggs
• ½ cup plain Greek yogurt (unsweetened)
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 cup fresh strawberries, sliced

Instructions:

1. Preheat oven to 325°F (160°C). Grease a springform pan.
2. Mix almond flour, melted butter, and sweetener. Press into the pan to form a crust. Bake for 10 minutes and cool.
3. Beat cream cheese and erythritol until smooth. Add eggs one at a time, then stir in yogurt, lemon juice, and lemon zest.
4. Pour mixture over the crust and smooth the top.
5. Bake for 45 minutes until set but slightly jiggly. Let cool, then refrigerate for at least 4 hours.
6. Before serving, arrange sliced strawberries on top for a fresh finish.

This strawberry lemon cheesecake is tangy, creamy, and refreshing.

It’s a diabetic-friendly dessert that feels light yet indulgent.

High-Protein Strawberry Cheesecake

This protein-packed cheesecake uses Greek yogurt and protein powder for a healthier twist.

It’s smooth, delicious, and diabetic-friendly, perfect for anyone who wants dessert without derailing their health goals.

Ingredients:

• 1 cup almond flour
• 3 tbsp coconut oil, melted
• 2 tbsp erythritol
• 8 oz cream cheese, softened
• 1 cup plain Greek yogurt (unsweetened)
• ½ cup vanilla whey protein powder (sugar-free)
• ½ cup powdered monk fruit sweetener
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup strawberries, pureed

Instructions:

1. Preheat oven to 325°F (160°C). Line a springform pan with parchment paper.
2. Mix almond flour, coconut oil, and erythritol, pressing into the bottom of the pan to form a crust. Bake for 8 minutes.
3. In a bowl, beat cream cheese, yogurt, protein powder, and monk fruit sweetener until smooth. Add eggs one at a time, then stir in vanilla.
4. Pour filling over the crust and bake for 40 minutes.
5. Let cool, then refrigerate for at least 3 hours.
6. Spread strawberry puree on top before serving.

This protein cheesecake is creamy, fruity, and filling.

It’s a diabetic-friendly dessert that doubles as a healthier, high-protein treat.

Strawberry Matcha Cheesecake

This cheesecake is a fusion of sweet strawberries and earthy matcha green tea.

It’s low-carb, sugar-free, and diabetic-friendly, with a beautiful two-tone presentation that looks as good as it tastes.

Ingredients:

• 1 ½ cups almond flour
• 3 tbsp butter, melted
• 2 tbsp stevia or monk fruit sweetener
• 16 oz cream cheese, softened
• ½ cup powdered erythritol
• 2 large eggs
• ½ cup sour cream (unsweetened)
• 1 tsp vanilla extract
• 1 tbsp matcha powder
• 1 cup strawberries, pureed

Instructions:

1. Preheat oven to 325°F (160°C). Grease a springform pan.
2. Mix almond flour, butter, and sweetener. Press into the pan to form a crust. Bake for 10 minutes.
3. Beat cream cheese and erythritol until creamy. Add eggs, sour cream, and vanilla. Divide filling into two bowls.
4. Mix matcha powder into one bowl and strawberry puree into the other.
5. Pour alternating spoonfuls of strawberry and matcha batter over the crust, then swirl gently with a knife.
6. Bake for 45 minutes until set. Let cool completely and refrigerate for at least 4 hours.
7. Garnish with sliced strawberries before serving.

This strawberry matcha cheesecake is creamy, elegant, and diabetic-friendly.

The flavor combination is unique, refreshing, and perfect for a sophisticated dessert.

Strawberry Almond Cheesecake

This cheesecake features the rich nuttiness of almonds combined with the sweetness of strawberries.

With a crunchy almond crust and a creamy filling, it’s a diabetic-friendly dessert that’s satisfying yet light.

Ingredients:

• 1 ½ cups almond flour
• 3 tbsp butter, melted
• 2 tbsp monk fruit sweetener
• 16 oz cream cheese, softened
• ½ cup powdered erythritol
• 2 large eggs
• ½ cup unsweetened almond milk
• 1 tsp almond extract
• 1 cup fresh strawberries, sliced
• 2 tbsp sliced almonds (for topping)

Instructions:

1. Preheat oven to 325°F (160°C). Grease a springform pan.
2. Mix almond flour, butter, and sweetener. Press into the bottom of the pan and bake for 8 minutes.
3. In a bowl, beat cream cheese and erythritol until smooth. Add eggs one at a time, then stir in almond milk and almond extract.
4. Pour filling over the crust and bake for 40–45 minutes. Let cool completely.
5. Chill for at least 4 hours, then top with fresh strawberries and sliced almonds before serving.

This strawberry almond cheesecake is creamy and nutty, with a subtle almond flavor that complements the fruity topping.

It’s a wholesome diabetic-friendly dessert.

Strawberry Coconut Cheesecake

This cheesecake blends the tropical flavor of coconut with sweet strawberries for a refreshing twist.

It’s low-carb, sugar-free, and perfect for a diabetic-friendly summer dessert.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1 cup almond flour
• 3 tbsp coconut oil, melted
• 2 tbsp erythritol
• 16 oz cream cheese, softened
• ½ cup coconut cream
• ½ cup powdered monk fruit sweetener
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup strawberries, pureed
• 2 tbsp unsweetened shredded coconut (for garnish)

Instructions:

1. Preheat oven to 325°F (160°C). Line a springform pan with parchment paper.
2. Mix shredded coconut, almond flour, coconut oil, and erythritol. Press into the pan and bake for 10 minutes.
3. In a bowl, beat cream cheese, coconut cream, and sweetener until smooth. Add eggs and vanilla, mixing gently.
4. Pour filling over crust and bake for 40–45 minutes until set.
5. Once cooled, spread strawberry puree over the top and sprinkle with shredded coconut.
6. Chill for at least 4 hours before serving.

This strawberry coconut cheesecake is creamy, tropical, and refreshing.

It’s a sugar-free dessert that brings a taste of summer while being diabetic-friendly.

Strawberry Yogurt Cheesecake Bars

These cheesecake bars are lighter than traditional cheesecake, thanks to the use of yogurt.

They’re portable, portion-friendly, and diabetic-safe with a fresh strawberry topping.

Ingredients:

• 1 ½ cups almond flour
• 3 tbsp butter, melted
• 2 tbsp monk fruit sweetener
• 12 oz cream cheese, softened
• 1 cup plain Greek yogurt (unsweetened)
• ½ cup powdered erythritol
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup strawberries, chopped

Instructions:

1. Preheat oven to 325°F (160°C). Line an 8×8-inch pan with parchment paper.
2. Mix almond flour, butter, and sweetener. Press into the pan and bake for 8 minutes.
3. In a bowl, beat cream cheese, yogurt, and erythritol until smooth. Add eggs and vanilla, mixing well.
4. Pour filling over the crust and smooth the top.
5. Sprinkle chopped strawberries evenly across the filling.
6. Bake for 35–40 minutes until set. Let cool, then refrigerate for at least 4 hours.
7. Slice into bars before serving.

These strawberry yogurt cheesecake bars are creamy, fruity, and lighter than classic cheesecake.

They’re an easy-to-make, diabetic-friendly dessert perfect for everyday enjoyment.

Strawberry Pecan Cheesecake

This cheesecake features a crunchy pecan crust paired with creamy cheesecake filling and a fresh strawberry topping.

It’s a decadent yet diabetic-friendly treat that combines nutty richness with fruity sweetness.

Ingredients:

• 1 ½ cups finely ground pecans
• 3 tbsp butter, melted
• 2 tbsp erythritol
• 16 oz cream cheese, softened
• ½ cup powdered monk fruit sweetener
• 2 large eggs
• ½ cup plain Greek yogurt (unsweetened)
• 1 tsp vanilla extract
• 1 cup strawberries, sliced

Instructions:

1. Preheat oven to 325°F (160°C). Grease a springform pan.
2. Mix ground pecans, butter, and erythritol. Press into the pan and bake for 8 minutes.
3. Beat cream cheese and sweetener until smooth. Add eggs one at a time, then stir in yogurt and vanilla.
4. Pour filling over crust and bake for 40–45 minutes until edges are set.
5. Let cool completely, then refrigerate for 4 hours.
6. Before serving, top with fresh strawberries.

This strawberry pecan cheesecake is creamy, nutty, and naturally sweet.

It’s a delicious diabetic-friendly dessert with a satisfying crunch.

Strawberry Chia Cheesecake

This cheesecake incorporates chia seeds for added texture and nutrition.

It’s layered with a creamy filling and a naturally thickened strawberry chia jam, making it a fiber-rich, diabetic-friendly dessert.

Ingredients:

• 1 ½ cups almond flour
• 3 tbsp butter, melted
• 2 tbsp stevia or monk fruit sweetener
• 16 oz cream cheese, softened
• ½ cup powdered erythritol
• 2 large eggs
• ½ cup sour cream (unsweetened)
• 1 tsp vanilla extract
• 1 cup strawberries, chopped
• 2 tbsp chia seeds
• 2 tbsp water

Instructions:

1. Preheat oven to 325°F (160°C). Line a springform pan with parchment paper.
2. Mix almond flour, butter, and sweetener. Press into the bottom and bake for 10 minutes.
3. In a saucepan, cook strawberries, chia seeds, and water until thickened into a jam. Let cool.
4. Beat cream cheese and erythritol until creamy. Add eggs, sour cream, and vanilla, mixing well.
5. Pour filling over crust and swirl in half of the strawberry chia jam.
6. Bake for 40 minutes until set. Let cool, then refrigerate for 4 hours.
7. Top with the remaining chia jam before serving.

This strawberry chia cheesecake is creamy, fruity, and full of texture.

The chia jam adds natural sweetness and fiber, making it a diabetic-friendly twist on classic cheesecake.

Strawberry Pumpkin Cheesecake

This cheesecake combines the earthy flavors of pumpkin with the sweetness of strawberries, creating a seasonal twist that’s both diabetic-safe and full of cozy flavor.

Ingredients:

• 1 ½ cups almond flour
• 3 tbsp butter, melted
• 2 tbsp erythritol
• 8 oz cream cheese, softened
• 1 cup pumpkin puree (unsweetened)
• ½ cup powdered monk fruit sweetener
• 2 large eggs
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1 cup strawberries, pureed

Instructions:

1. Preheat oven to 325°F (160°C). Grease a springform pan.
2. Mix almond flour, butter, and erythritol. Press into the pan and bake for 8 minutes.
3. In a bowl, beat cream cheese, pumpkin puree, and sweetener until smooth. Add eggs, pumpkin pie spice, and vanilla.
4. Pour filling over crust. Spoon strawberry puree on top and swirl gently.
5. Bake for 45 minutes until set. Let cool completely, then refrigerate for at least 4 hours.
6. Garnish with fresh strawberry slices before serving.

This strawberry pumpkin cheesecake is creamy, festive, and diabetic-friendly.

It’s the perfect dessert for fall with a fruity twist.

Strawberry Ricotta Yogurt Cheesecake

This cheesecake uses a blend of ricotta cheese and Greek yogurt for a lighter, protein-rich dessert.

Naturally sweetened strawberries give it a fruity finish while keeping it diabetic-friendly.

Ingredients:

• 1 ½ cups almond flour
• 3 tbsp butter, melted
• 2 tbsp erythritol
• 8 oz ricotta cheese
• 8 oz cream cheese, softened
• ½ cup plain Greek yogurt (unsweetened)
• ½ cup powdered monk fruit sweetener
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup strawberries, sliced

Instructions:

1. Preheat oven to 325°F (160°C). Line a springform pan with parchment paper.
2. Mix almond flour, butter, and erythritol. Press into the bottom and bake for 8 minutes.
3. In a bowl, blend ricotta, cream cheese, yogurt, and sweetener until smooth. Add eggs one at a time, then stir in vanilla.
4. Pour filling over the crust and bake for 45 minutes until set but slightly jiggly.
5. Cool completely, then refrigerate for at least 4 hours.
6. Top with sliced strawberries before serving.

This ricotta yogurt cheesecake is creamy yet light.

It’s a diabetic-friendly dessert that balances protein and flavor perfectly.

Strawberry Avocado Cheesecake

A unique twist, this cheesecake includes avocado for creaminess and healthy fats.

The avocado blends seamlessly with strawberries for a smooth, rich, and diabetic-friendly dessert.

Ingredients:

• 1 cup almond flour
• 2 tbsp coconut oil, melted
• 2 tbsp erythritol
• 8 oz cream cheese, softened
• 1 medium ripe avocado
• ½ cup powdered monk fruit sweetener
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup strawberries, pureed

Instructions:

1. Preheat oven to 325°F (160°C). Grease a springform pan.
2. Mix almond flour, coconut oil, and erythritol. Press into the bottom and bake for 8 minutes.
3. In a blender, combine cream cheese, avocado, sweetener, eggs, and vanilla until smooth.
4. Pour filling over the crust and bake for 40 minutes.
5. Let cool, then refrigerate for at least 3 hours.
6. Spread strawberry puree on top before serving.

This avocado cheesecake is creamy, subtly nutty, and perfectly complemented by strawberries.

A healthy, sugar-free twist for diabetics to enjoy.

Strawberry Oat Cheesecake Squares

These cheesecake squares have a wholesome oat-almond crust and a creamy filling.

Topped with a strawberry layer, they’re easy to slice, portion-friendly, and diabetic-safe.

Ingredients:

• 1 cup rolled oats (gluten-free, unsweetened)
• ½ cup almond flour
• 3 tbsp butter, melted
• 2 tbsp erythritol
• 16 oz cream cheese, softened
• ½ cup powdered monk fruit sweetener
• 2 large eggs
• ½ cup Greek yogurt (unsweetened)
• 1 tsp vanilla extract
• 1 cup strawberries, chopped

Instructions:

1. Preheat oven to 325°F (160°C). Line an 8×8-inch pan with parchment paper.
2. Mix oats, almond flour, butter, and erythritol. Press into the bottom of the pan and bake for 10 minutes.
3. In a bowl, beat cream cheese and sweetener until smooth. Add eggs, yogurt, and vanilla.
4. Pour filling over the crust and bake for 35–40 minutes until set.
5. Once cooled, top with chopped strawberries. Chill for at least 3 hours.
6. Cut into squares before serving.

These strawberry oat cheesecake squares are creamy, fruity, and wholesome.

They’re diabetic-friendly, easy to serve, and perfect for meal prep or gatherings.

Strawberry Mascarpone Cheesecake

This cheesecake uses mascarpone cheese for a luxuriously creamy texture.

Combined with fresh strawberries, it feels indulgent while remaining diabetic-friendly thanks to sugar-free sweeteners.

Ingredients:

• 1 ½ cups almond flour
• 3 tbsp butter, melted
• 2 tbsp monk fruit sweetener
• 8 oz cream cheese, softened
• 8 oz mascarpone cheese
• ½ cup powdered erythritol
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh strawberries, pureed

Instructions:

1. Preheat oven to 325°F (160°C). Line a springform pan with parchment paper.
2. Mix almond flour, butter, and sweetener. Press into the pan and bake for 8 minutes.
3. In a bowl, beat cream cheese, mascarpone, and erythritol until smooth. Add eggs one at a time, then vanilla.
4. Pour filling into pan, then swirl strawberry puree on top.
5. Bake for 45 minutes until edges are set. Cool and refrigerate 4 hours.
6. Garnish with fresh strawberries before serving.

This strawberry mascarpone cheesecake is rich, smooth, and elegant.

A perfect diabetic-friendly treat for special occasions.

Strawberry Pistachio Cheesecake

This cheesecake has a pistachio-almond crust and a creamy filling topped with strawberries.

The nutty crunch pairs beautifully with the fruit, creating a unique diabetic-safe dessert.

Ingredients:

• 1 cup pistachios, ground
• ½ cup almond flour
• 3 tbsp butter, melted
• 2 tbsp erythritol
• 16 oz cream cheese, softened
• ½ cup powdered monk fruit sweetener
• 2 large eggs
• ½ cup Greek yogurt (unsweetened)
• 1 tsp vanilla extract
• 1 cup strawberries, sliced

Instructions:

1. Preheat oven to 325°F (160°C). Grease a springform pan.
2. Mix pistachios, almond flour, butter, and sweetener. Press into pan and bake for 8 minutes.
3. Beat cream cheese and sweetener until smooth. Add eggs, yogurt, and vanilla.
4. Pour filling over crust and bake 40 minutes. Cool completely.
5. Chill 4 hours, then top with fresh strawberries.

This strawberry pistachio cheesecake has a delightful nutty crunch with fruity freshness.

It’s a satisfying, diabetic-friendly twist on the classic cheesecake.

Strawberry Cheesecake Mousse Cups

A no-bake, airy cheesecake mousse layered with strawberries.

These single-serve cups are quick to prepare, naturally sweetened, and diabetic-friendly.

Ingredients:

• 8 oz cream cheese, softened
• ½ cup heavy cream
• ½ cup powdered erythritol
• 1 tsp vanilla extract
• 1 cup strawberries, chopped
• 2 tbsp chia seeds (optional for thickening)
• 1 tbsp lemon juice

Instructions:

1. Beat cream cheese, erythritol, and vanilla until smooth.
2. In another bowl, whip heavy cream until soft peaks form.
3. Gently fold whipped cream into the cream cheese mixture to create a mousse.
4. In serving glasses, layer mousse, strawberries, and a touch of chia-strawberry jam (if using).
5. Chill for 1–2 hours before serving.

These mousse cups are light, creamy, and fruity—an easy diabetic-friendly dessert that feels indulgent without the sugar.

Strawberry Cheesecake Fat Bombs

These no-bake cheesecake fat bombs are small, bite-sized treats perfect for diabetics or anyone following a low-carb lifestyle.

Packed with strawberry flavor and creamy texture, they’re great for portion control.

Ingredients:

• 8 oz cream cheese, softened
• ¼ cup butter, softened
• ½ cup powdered monk fruit sweetener
• ½ cup strawberries, pureed
• 1 tsp vanilla extract

Instructions:

1. In a bowl, beat cream cheese, butter, sweetener, and vanilla until smooth.
2. Mix in strawberry puree until well combined.
3. Scoop mixture into small silicone molds or shape into balls.
4. Freeze for 1–2 hours until firm.
5. Store in the fridge or freezer until ready to enjoy.

These strawberry cheesecake fat bombs are creamy, fruity, and perfectly portioned.

They’re a quick, diabetic-friendly snack or dessert option