Diabetic Chocolate Cheesecake Recipe

Nutritional Facts:

Per serving: 167 calories, 16 gm carbohydrates, 8 gm protein, 8 gm fat, 220 mg sodium. Exchanges: 1 fruit, 1 medium fat meat, 1/2 fat. Cholesterol: 50 mg per serving.
Serving Size: 12


  • Margarine for greasing pan
  • 15 oz. part skim milk Ricotta cheese
  • 1 1/2 cup (12 oz.) light cream cheese, softened
  • 1 cup unsweetened apple juice concentrate
  • 2 egg whites
  • 1 whole egg
  • 3 tbsp. unsweetened cocoa
  • 1 tbsp. cornstarch
  • 1 tbsp. sugar
  • 1 tsp. vanilla extract
  • 2 tsp. unsweetened cocoa (for topping)


Preheat oven to 350 degrees.
Lightly grease bottom and sides of a 9 inch spring-form pan. Wrap outside of pan with aluminum foil.
In the bowl of a food processor or blender, puree all ingredients until smooth. Depending on the size of your blender you might find it more effective to do this in 2 batches. If you do this make sure that you blend the 2 portions together in a mixing bowl.

With a rubber spatula, scrape mixture into prepared pan.
Place on a baking sheet. Bake 45 minutes. Turn oven off.
Leave in the oven with door closed for 1 hour.
Remove and refrigerate.
Before unmolding and serving the cheesecake, let stand at room temperature for 10 minutes. Sift 2 teaspoons unsweetened cocoa over the top.

Slice the chocolate cheesecake with a knife warmed in hot water.

Be sure to check out other diabetic cheesecake recipe posted on Cooking For Diabetics.

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