Recipe Image

Lemon Cheesecake Bites

  • 30 m
  • 9 h 35 m
Diabetic Living Magazine
“These creamy and lemony cheesecake bites are diabetic-friendly and guilt free!”


    • 1 cup finely crushed graham crackers
    • 1 cup sugar (see Tip)
    • 3 tablespoons butter, melted
    • 1 cup fat-free milk
    • 1 4-serving-size package fat-free, sugar-free, reduced-calorie lemon instant pudding mix
    • 2 (8 ounce) packages reduced-fat cream cheese (Neufchâtel), softened
    • 1 (8 ounce) package package fat-free cream cheese, softened
    • ¼ cup plain fat-free Greek yogurt
    • ¼ teaspoon salt
    • 3 eggs
    • 2 tablespoons finely shredded lemon peel
    • 2 tablespoons lemon juice
    • 2 tablespoons white baking pieces
    • ½ teaspoon shortening
    • 2 tablespoons pistachio nuts, chopped


  • 1 Preheat oven to 325°F. Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan. Set aside.
  • 2 For crust, in a small bowl combine finely crushed graham crackers, ¼ cup of the sugar and the butter. Press evenly into the bottom of the prepared pan. Bake for 10 minutes then cool on a wire rack.
  • 3 In a medium bowl whisk together milk and pudding mix until smooth; set aside. In a large bowl beat Neufchatel cheese and fat-free cream cheese with an electric mixer on medium to high speed for 30 seconds. Add the remaining ¾ cup sugar, yogurt, pudding mixture and salt. Beat until combined. Add eggs, one at a time, beating well after each addition. Beat in 1 tablespoon of the lemon peel and the lemon juice until combined.
  • 4 Evenly spread batter over cooled graham cracker crust. Bake for 65 to 75 minutes or until a 1-inch area around outside edges appears set when gently shaken (center will still jiggle when gently shaken). Cool completely in pan on a wire rack. Cover cheesecake with plastic wrap, making sure the plastic wrap touches the surface of the cheesecake to avoid condensation. Chill for at least 8 hours or up to 24 hours.
  • 5 In a small microwave-safe bowl combine white baking pieces and shortening. Microwave on 100 percent power (high) for 10 to 60 seconds or until melted, stirring every 20 seconds.
  • 6 Drizzle the melted mixture over baked cheesecake; sprinkle with chopped pistachios. Using the edges of the foil, lift the uncut cheesecake out of the pan. Cut into 25 squares. Sprinkle with the remaining 1 tablespoon lemon peel.
  • Tip: If using a sugar substitute, choose from Splenda(R) Granular, Sweet'N Low(R) bulk or packets, or Truvia(R) Spoonable or packets. Follow package directions to use product amount equivalent to ¼ cup sugar for the crust and ¾ cup sugar for the cheesecake filling. Nutrition per serving with substitute: same as below, except 114 calories, 8 g carbohydrate, 3 g total sugar.
ALL RIGHTS RESERVED © 2019 Printed From 12/14/2019