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As we grow older we begin to learn more about what our bodies are capable of handling and what they can’t. I was never around anyone with diabetes growing up, so I never learned about it until recently.

Did you know that today there are 11 million Canadians living with diabetes or prediabetes, and every three minutes, another Canadian is diagnosed? Diabetes is a chronic, often debilitating and sometimes fatal disease, in which the body either cannot produce insulin or cannot properly use the insulin it produces. Insulin is a hormone that controls the amount of glucose (sugar) in the blood. Diabetes leads to high blood sugar levels, which can damage organs, blood vessels and nerves. The body needs insulin to use sugar as an energy source.

People with diabetes can expect to live an active, independent and vital life if they make a lifelong commitment to careful diabetes management. Such as learning and being educated, living an active lifestyle, and most importantly nutrition just to name a few.

Studies have shown that okra helps regulate blood sugar levels in diabetic patients the same way an insulin would.

So, as you can see why this saddened me, to learn that there are millions out there not enjoying one of life’s gifts. The gift of sweets, so my mission… to find and create delicious desserts to be enjoyed by those affected by Type 1, Type 2, and gestational diabetes.

With that being said, have I found the cheesecake for you and let me tell you it is D-E-L-I-C-I-O-U-S, and it’s a no bake.

• 3/4 cup graham cracker crumbs
• 4 Tablespoons butter, melted
• 1/4 teaspoon grounded cinnamon
• 1/4 teaspoon ground nutmeg
• 1 (8 ounces) package cream cheese, softened
• 1 1/2 cups milk
• 1 (1 ounce) package vanilla flavour sugar-free instant pudding mix
• 2 cups fresh strawberries, half sliced in half and other in slices

1. Mix together graham cracker crumbs, melted butter, cinnamon, and nutmeg in a mixing bowl.
2. Press the mixture into an 8″ inch pie dish, refrigerate while making the filling.
3. Beat cream cheese in a mixing bowl on medium speed until softened, reduce the speed to low and gradually beat in milk just a little at a time (mixture will be runny).  Use your spatula and scrape the cream cheese from the walls of your mixing bowl.
4. Beat in pudding mix on medium speed until the filling is thick and smooth.
5. Pour half of the cream cheese filling into the bottom of your graham cracker crust.
6. Lay your sliced strawberries over top your filling.
7. Pour remaining cream cheese filling into your pie dish, covering the layer of strawberries. Smooth over.
8. Using the remainder of strawberries top your cheesecake as you wish.
9. Chill pie in the refrigerator until it sets at least 1 hour.

Thank you for spending your time with me and hope you enjoy this sugar-free no-bake strawberry cheesecake. Be sure to share your thoughts and photos. Happy Baking!

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