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A healthy ricotta cheese dessert recipe the whole family will love. Each diabetes friendly cheesecake contains 19gm carb. It's the perfect way to enjoy sweet potatoes year round!
This recipe originally published May 2014, now updated with new images and pro tips.
Portion control is important for monitoring carb intake-especially dessert. Here is a yummy cheesecake made in a muffin tin that makes it easy to have a tasty dessert but keep a handle on carbs. These little treats are my go-to when I need a lower carb dessert recipe for a special occasion. They also work great when you want to make a diabetes-friendly dessert for office parties, birthdays or to surprise a friend or neighbor.
Can people with diabetes eat sweet potatoes and honey?
Honey is a food that should be used in limited amounts in order to control blood sugar. It is important to stay within your overall carb restriction if you have diabetes. You may substitute a low carb sweetener for the honey in this recipe if you desire. Remember that testing after eating a new food will give you the most info about how your body responds.
Sweet potatoes are a good source of vitamin and fiber. Be sure to monitor portion sizes of carbs for best diabetes control. These cups have about 19gm carb per portion (1 cup).
Pro Tips:
- Line the muffin tins with liners for easier clean up.
- Let the sweet potato tots thaw some to make it easier to press into muffin tin.
- Use a cup with a pouring spout to make pouring batter into muffin tins easier.
Hope you enjoy these Sweet Potato Cheesecake Cups! Let me know how you like them and be sure to check out these related recipes!
Did you make this recipe? Please leave your star rating and comment below!
Sweet Potato Cheesecake
Ingredients
- 20 oz. pkg. frozen sweet potato tots thawed
- non-stick spray
- 2 cups ricotta cheese
- 2 oz. neufchatel cheese softened
- ¼ cup Greek-style yogurt
- 2 Tablespoons cornstarch
- ¼ cup honey
- 1 Tablespoon lemon juice
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- 1 egg beaten
- Cinnamon
Instructions
- Preheat oven to 375 degrees.
- Spray a 12 muffin tin with non-stick spray.
- Crumble and spread 5-6 tots into each muffin cup to form crust.
- Bake for 5-7 minutes to set the crust. Remove from oven and set aside.
- Meanwhile, combine remaining ingredients except cinnamon (ricotta cheese to egg) and stir well with a fork.
- Pour batter into cups without overfilling. (Depending on how thick your sweet potato crust is, there may be extra batter. If so, you may use this to make additional servings.)
- Sprinkle cinnamon over each muffin cup then bake for 15 minutes.
- Makes approx. 12-15 muffins
Notes
Pro Tips:
- Line the muffin tins with liners for easier clean up.
- Let the sweet potato tots thaw some to make it easier to press into muffin tin.
- Use a cup with a pouring spout to make pouring batter into muffin tins easier.
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