Diabetic Dessert Recipe

Pineapple Cheesecake

This is my favorite diabetic dessert recipe, which a diabetic friend, who has since sadly died, gave me in the early 1980s.

It makes a creamy low fat, low sugar cheesecake for 6 to enjoy.


300g Low Fat Cottage Cheese
220g Tin Pineapple Slices in Juice
2 tablespoons Skimmed Milk Powder
2 teaspoons granulated sweetener
1 Packet of Gelatin

6 Digestive Biscuits (low fat if possible)
85g Butter - melted

Food liquidiser / Blender
Small bowl
Pie/flan dish


Make up the base first because this needs to cool down before you add the cheesecake mix.

Crush the digestive biscuits into a powder/small crumb texture. Either break up the biscuits and use the liquidiser or place the biscuits in a plastic food bag and crush with a rolling pin.

Place biscuit crumb in a small bowl and add the melted butter. Mix until absorbed by the biscuit crumb.

Press the moist biscuit crumb into the base of the pie dish. Leave to cool.

Tip: I usually pop the pie dish with the crumb base into the freezer whilst making up the cheesecake mix. It's usually cool enough to use by the time the cheesecake mix is ready.

If you've used the liquidiser for the biscuit crumb clean it out before starting the cheesecake mix.

Add all the ingredients, except the gelatin, to the liquidiser and blend until a smooth, thick liquid form. Dissolve the gelatin in 1/3 cup of hot water. Add to the cheesecake mix as soon as it is dissolved. Blend the mixture again.

Pour the cheesecake mixture over the biscuit base. Place in the refrigerator to set (about 1 hour).

Serves 6

Total Carbohydrate (sugar content) 60g (aprox dependent upon biscuits used for base) Individual portion 10g

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