Recipe Image

Holiday Cheesecake With Assorted Toppings

Gerri French, MS/RD, CDE
December 2011

For some people, a holiday party is not complete without dessert. Modifying your traditional holiday dessert recipes to make them lower in carbohydrate and sugar may take some practice, since sugar both sweetens and thickens foods and provides texture and color.

This cheesecake is special enough for a holiday meal. The recipe contains three different types of cheese and can easily be modified.

Ingredients & Methods

Makes 10 servings

Cheesecake with sugar

Cheesecake with Splenda

Nutrition at a Glance (per serving—without toppings)
Fat11 g
Carbohydrate14 g
Dietary Fiber0
Protein14 g
Nutrition at a Glance (per serving—without toppings)
Fat11 g
Carbohydrate8 g
Dietary Fiber0
Protein14 g


Holiday Cheesecake With Assorted Toppings

Bottom crust

One-half cup almond flour mixed with 1 to 2 teaspoons of Splenda and 1 or more teaspoons of cinnamon

Optional, chopped or slivered nuts


2 cups part-skim ricotta cheese

1 cup low-fat cream cheese

1 cup low-fat cottage cheese

4 eggs

1/3 cup Splenda or sugar

1/3 cup flour

1½ teaspoons vanilla extract

¼ teaspoon almond extract

1 tablespoon lemon or orange juice

½ to 1 teaspoon lemon or orange zest


  1. Preheat oven to 375°.
  2. Prepare springform pan by spraying it with vegetable oil. Distribute and press almond mixture and optional nuts into the bottom of the springform pan. Place all filling ingredients in a mixing bowl, food processor or blender and process until smooth. Pour over crust and bake for 25 minutes or until set.
  3. Remove from oven and cool to room temperature before adding toppings.

Serving Suggestion:

Topping Ideas

  • Cocoa:
  • Put 1 tablespoon unsweetened cocoa powder in a sifter or sieve and dust top of cooled cheesecake. Unsweetened cocoa has a slightly bitter taste; you can sweeten it with sugar or diet sweetener, if desired.

  • Fruit:
  • For a festive red and green topping perfect for Christmas celebrations, decorate cake with sliced kiwis and raspberries. The fruit can be combined with a teaspoon of sugar or sweetener for a glazed look.

  • Raspberry sauce:
    • 1 cup fresh (or frozen, defrosted) raspberries
    • 1 or 2 tablespoons of sugar or equivalent amount of sweetener.
    • A few drops of lemon or lime juice
    • Place all ingredients in a blender or food processor and purée. If you want a very smooth sauce, use a fine sieve to strain out the seeds.
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