Cheesecake for diabetics and more!

The perfect spring sweet without sugar! The tastiest and lightest cheesecake for diabetics and not only!
Recipe for 12 servings

Carbohydrates per serving: 19 g. (3 g fiber – 6 g sugar)
Calories per serving: 205

For the base:
1 box of sugar-free wholemeal biscuits Digestive type
3 tbsp melted butter (45 g)

For the cream:
300 gr. light cream cheese
200 ml heavy cream
4 tbsp powdered sugar (~ 30g) (if you avoid sugar, you can replace it with 3 tbsp. thyme honey)

For the garnish:
1 fl. fresh strawberries
1 fl. fresh blackberries/blueberries

Implementation:
Beat the cookies in the food processor and mix them with your hand in a bowl together with the butter. Spread them and press them with your palm in a pan or pyrex.

Whip the cream in a mixer until it thickens, then gently mix in the cream cheese and sugar or honey (heat it for a few seconds in the microwave to make it runnier and mix better).

Spread the cream over the cookies and garnish with the fruit.

Put the dessert in the fridge for at least 2-3 hours before serving.

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