18 Sweet Glucose Recipes for Energy-Boosting Treats

Craving a sweet pick-me-up that actually fuels your day? Look no further! We’ve rounded up 18 irresistible glucose-packed treats—from no-bake energy bites to decadent baked goods—that’ll satisfy your sweet tooth and keep you energized. Whether you need a pre-workout boost or a midday slump fix, these recipes are your delicious solution. Ready to bake (or blend) your way to better energy? Let’s dive in!

Glucose-Infused Chocolate Truffles

These ultra-smooth chocolate truffles get a luxurious texture from a touch of glucose syrup, making them melt-in-your-mouth perfection.

Ingredients:

• 8 oz high-quality dark chocolate (70%), finely chopped
• 1/2 cup heavy cream
• 2 tbsp glucose syrup
• 1/4 tsp fine sea salt
• 1/2 cup unsweetened cocoa powder (for rolling)

Instructions:

1. Place chopped chocolate in a heatproof bowl. In a small saucepan, heat heavy cream, glucose syrup, and 1/4 tsp salt over medium heat until steaming (about 180°F), stirring constantly.
2. Pour hot cream mixture over chocolate and let sit undisturbed for 2 minutes. Whisk gently until completely smooth and glossy.
3. Cover with plastic wrap pressed directly onto the surface and refrigerate for 2 hours until firm enough to scoop.
4. Using a 1-tbsp cookie scoop, portion mixture and roll into balls between your palms (work quickly to prevent melting). Dust hands lightly with cocoa powder if needed.
5. Roll each truffle in cocoa powder until fully coated. Chill for 15 minutes before serving.

The glucose syrup gives these truffles an impossibly velvety texture – they’ll shatter delicately when you bite into them.

Tip: For clean edges, rinse your hands with cold water (but don’t dry them) before rolling – the slight moisture prevents sticking.

Citrus Glazed Glucose Cookies

These tender, citrus-kissed cookies are like sunshine in every bite—bright, sweet, and just a little bit chewy thanks to a glossy glucose glaze.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 tbsp fresh orange zest (from 1 medium orange)
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup glucose syrup (or light corn syrup)
• 1 tbsp fresh lemon juice

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup (2 sticks) softened butter and 3/4 cup granulated sugar until fluffy. Add 1 large egg, 2 tbsp orange zest, and 1 tsp vanilla extract; mix until combined.
3. Whisk together 2 1/4 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt in a separate bowl. Gradually add to the butter mixture, mixing just until the dough comes together.
4. Scoop dough into 1-tbsp balls, spacing them 2 inches apart on baking sheets. Bake for 10–12 minutes until edges are lightly golden. Let cool on sheets for 5 minutes.
5. While cookies cool, warm 1/2 cup glucose syrup and 1 tbsp lemon juice in a small saucepan over low heat, stirring until smooth. Brush glaze over warm cookies.

The glucose glaze sets into a delicate, crackly shell that contrasts beautifully with the soft, citrusy cookie beneath—perfect for gifting or afternoon tea.

Tip: For extra zing, add a pinch of cardamom to the dough with the dry ingredients.

Glucose-Packed Energy Bars

Need a quick, energizing snack that tastes like dessert? These chewy, oat-packed bars are loaded with natural sweetness and a hint of cinnamon.

Ingredients:

• 2 cups old-fashioned rolled oats
• 1 cup pitted Medjool dates, packed
• 1/2 cup almond butter
• 1/4 cup honey
• 1/4 cup dark chocolate chips
• 1 tsp ground cinnamon
• 1/4 tsp sea salt

Instructions:

1. Prep: Line an 8×8-inch baking dish with parchment paper. Pulse oats in a food processor until coarsely ground (30 seconds).
2. Blend: Add dates, almond butter, honey, cinnamon, and sea salt. Process until a sticky dough forms (1–2 minutes). Fold in chocolate chips by hand.
3. Press & Chill: Transfer mixture to the dish, pressing firmly into an even layer. Freeze for 1 hour until firm, then slice into 10 bars.

The secret? Medjool dates add caramel-like richness without refined sugar, while the chocolate chips melt slightly for pockets of indulgence.

Tip: Store bars in the fridge for a firmer texture, or at room temp for a softer bite.

Vanilla Glucose Cupcakes with Buttercream Frosting

These tender, subtly sweet cupcakes get a boost of moisture from glucose syrup, making them extra fluffy—perfect for pairing with rich buttercream.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 2 tbsp glucose syrup
• 1 1/2 tsp vanilla extract
• 1/2 cup whole milk
• 1 cup unsalted butter, softened (for frosting)
• 3 cups powdered sugar (for frosting)
• 2 tbsp heavy cream (for frosting)
• 1 tsp vanilla extract (for frosting)

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Beat 1/2 cup butter and 3/4 cup sugar until fluffy. Add eggs one at a time, then mix in 2 tbsp glucose syrup and 1 1/2 tsp vanilla.
4. Alternate adding dry ingredients and 1/2 cup milk, mixing just until combined.
5. Divide batter evenly among liners. Bake for 18–20 minutes until tops spring back. Cool completely.
6. For frosting, beat 1 cup butter until smooth. Gradually add 3 cups powdered sugar, then 2 tbsp cream and 1 tsp vanilla. Whip until light and fluffy.
7. Frost cooled cupcakes and serve.

The glucose syrup keeps these cupcakes irresistibly moist for days—ideal for bake sales or gifting!

Tip: For a glossy finish, warm the glucose syrup slightly before adding to the batter.

Glucose-Enhanced Lemon Drizzle Cake

This ultra-moist lemon drizzle cake gets a subtle boost from glucose syrup, giving it a tender crumb and a glossy, crackly glaze that’s downright irresistible.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• 2 tbsp fresh lemon zest
• ¼ cup fresh lemon juice
• ¼ cup light corn syrup (or glucose syrup)

Instructions

1. Preheat oven to 350°F. Grease an 8×4-inch loaf pan and line with parchment paper.
2. Whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup unsalted butter and ¾ cup granulated sugar until fluffy. Add eggs one at a time, then mix in ½ cup whole milk and 2 tbsp lemon zest.
4. Fold dry ingredients into the wet mixture until just combined. Pour batter into the prepared pan and bake for 45–50 minutes, until a toothpick comes out clean.
5. While the cake bakes, simmer ¼ cup lemon juice and ¼ cup corn syrup in a small saucepan for 2 minutes until slightly thickened. Poke warm cake all over with a skewer, then slowly pour the glaze over the top.
6. Let cool completely before slicing.

The glucose syrup ensures the glaze soaks deep into the cake while leaving that signature crunchy sugar crust on top—no soggy slices here!

Tip: For extra zing, add a tablespoon of limoncello to the glaze along with the lemon juice.

Spiced Glucose Pumpkin Bread

This cozy pumpkin bread gets a caramelized depth from glucose syrup, while warm spices and a tender crumb make it irresistible straight from the oven.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 2 large eggs
• ¾ cup glucose syrup (plus 2 tbsp for drizzling)
• ⅓ cup vegetable oil
• 1 cup canned pumpkin puree
• ¼ cup whole milk

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk together 1 ¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, 1 ½ tsp cinnamon, ½ tsp ginger, and ¼ tsp cloves in a bowl.
3. In another bowl, beat 2 large eggs, ¾ cup glucose syrup, and ⅓ cup vegetable oil until smooth. Stir in 1 cup pumpkin puree and ¼ cup milk.
4. Fold dry ingredients into wet until just combined (don’t overmix). Pour batter into the pan.
5. Bake for 50–55 minutes, until a toothpick comes out clean. Cool 10 minutes, then drizzle with 2 tbsp glucose syrup for a glossy finish.

The glucose syrup gives this loaf a sticky-sweet crust that contrasts perfectly with the fluffy, spice-kissed interior.

Tip: For extra warmth, swap the cloves for a pinch of cardamom!

Glucose-Sweetened Berry Smoothie

This vibrant smoothie swaps refined sugar for glucose syrup, giving it a silky texture and a sweetness that won’t spike your energy levels.

Ingredients:

• 1 cup frozen mixed berries (strawberries, blueberries, raspberries)
• 1 ripe banana, peeled and sliced
• 1 cup unsweetened almond milk
• 2 tbsp glucose syrup
• 1 tsp fresh lemon juice
• ½ tsp vanilla extract
• Ice cubes (optional, for thickness)

Instructions:

1. In a blender, combine the frozen mixed berries, banana, and almond milk. Blend on high for 30 seconds until the fruit is broken down.
2. Add the 2 tbsp glucose syrup, 1 tsp lemon juice, and ½ tsp vanilla extract. Blend again for 15–20 seconds until fully smooth.
3. If you prefer a thicker consistency, toss in a handful of ice cubes and pulse until incorporated.

The glucose syrup lends a smooth, mellow sweetness that pairs perfectly with the tart berries—no gritty sugar granules here!

Tip: For a creamier texture, swap almond milk with Greek yogurt and reduce the glucose syrup to 1 tbsp.

Caramel Glucose Popcorn Balls

These caramel glucose popcorn balls are the perfect mix of sticky-sweet and crunchy—ideal for movie nights or holiday gifting!

• 10 cups freshly popped popcorn (plain, unsalted)
• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup glucose syrup
• 1/4 cup unsalted butter
• 1/2 tsp vanilla extract
• 1/4 tsp salt

1. Line a baking sheet with parchment paper and lightly grease it. Set aside.
2. In a medium saucepan over medium heat, combine 1 cup granulated sugar, 1/2 cup light corn syrup, 1/4 cup glucose syrup, and 1/4 cup unsalted butter. Stir until melted, then stop stirring and let the mixture boil for 3–4 minutes until it reaches 250°F on a candy thermometer (hard-ball stage).
3. Remove from heat and quickly stir in 1/2 tsp vanilla extract and 1/4 tsp salt.
4. Immediately pour the caramel over the popcorn, gently folding with a silicone spatula until evenly coated.
5. While still warm (but cool enough to handle), lightly grease your hands and shape the mixture into 12–14 compact balls. Place them on the prepared baking sheet to set for 20 minutes.

The glucose syrup keeps these popcorn balls delightfully chewy without turning rock-hard—no more worrying about cracked teeth! They hold their shape beautifully for packaging or stacking.

Tip: For fun variations, mix in mini chocolate chips or crushed nuts right after coating the popcorn.

Glucose-Infused Banana Bread

This ultra-moist banana bread gets a subtle caramelized depth from glucose syrup, making it the perfect balance of sweet and rich.

Ingredients:

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup glucose syrup
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup brown sugar
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together mashed bananas, 1/2 cup glucose syrup, melted butter, eggs, and 1 tsp vanilla until smooth.
3. In another bowl, combine 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 cup brown sugar. Fold wet ingredients into dry until just combined. Stir in walnuts if using.
4. Pour batter into the prepared pan. Bake for 50–55 minutes, or until a toothpick comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack.

The glucose syrup gives this banana bread a glossy, crackly crust and keeps it tender for days—if it lasts that long!

Tip: For extra caramel notes, drizzle warm slices with a little extra glucose syrup.

Glucose-Spiked Peanut Butter Fudge

This ultra-rich fudge gets its melt-in-your-mouth texture from a secret ingredient: glucose syrup, which keeps it irresistibly smooth.

Ingredients:

• 1 cup creamy peanut butter (no-stir preferred)
• 1/4 cup glucose syrup (or light corn syrup)
• 1/2 cup powdered sugar
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract

Instructions:

1. Line a 5×5-inch baking dish with parchment paper, leaving overhang on two sides.
2. In a microwave-safe bowl, combine 1 cup peanut butter and 1/4 cup glucose syrup. Microwave for 30 seconds, stir, then heat another 15 seconds until just warm and pourable.
3. Whisk in 1/2 cup powdered sugar, 1/4 tsp salt, and 1 tsp vanilla extract until fully smooth (no lumps).
4. Pour into the prepared dish, smoothing the top with a spatula. Chill for 2 hours until firm.
5. Lift out using parchment, then cut into 1-inch squares. Store airtight at room temperature.

The glucose syrup prevents graininess for a fudge that stays velvety for days—no tempering chocolate required!

Tip: For cleaner cuts, warm your knife under hot water and wipe dry between slices.

Glucose-Sweetened Apple Crumble

This cozy apple crumble swaps refined sugar for glucose syrup, giving it a smoother sweetness and a glossy, jammy filling—perfect for those who love dessert without the sugar spike.

Ingredients

• 4 medium apples (like Honeycrisp or Granny Smith), peeled and thinly sliced
• 1/3 cup glucose syrup
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/3 cup cold unsalted butter, cubed
• 2 tbsp glucose syrup (for topping)

Instructions

1. Prep the filling: Toss apples with 1/3 cup glucose syrup, lemon juice, cinnamon, and salt in a bowl. Pour into an 8×8-inch baking dish.
2. Make the crumble: In another bowl, mix oats and flour. Cut in cold butter with a pastry cutter (or your fingers) until pea-sized crumbs form. Drizzle with 2 tbsp glucose syrup and mix until clumpy.
3. Bake: Sprinkle topping evenly over apples. Bake at 375°F for 35–40 minutes until the filling bubbles and the crumble is golden.

The glucose syrup keeps the apples tender and lush while adding a subtle caramelized depth—no gritty sugar texture here! Serve warm with a scoop of vanilla ice cream for the ultimate contrast.

Tip: For extra crunch, add 1/4 cup chopped walnuts to the crumble mix before baking.

Glucose-Enriched Chocolate Mousse

This silky chocolate mousse gets an extra-smooth texture from a touch of glucose syrup—perfect for impressing guests or treating yourself!

Ingredients:

• 6 oz high-quality dark chocolate (70% cocoa), chopped
• 2 tbsp glucose syrup
• 3 large eggs, separated
• 1/4 cup granulated sugar
• 1/2 cup heavy cream, chilled
• Pinch of salt

Instructions:

1. Melt the chopped chocolate and 2 tbsp glucose syrup in a heatproof bowl set over simmering water (double boiler), stirring until smooth. Remove from heat and let cool slightly.
2. Whisk the 3 egg yolks into the chocolate mixture until fully combined.
3. In a separate bowl, beat the 3 egg whites with a pinch of salt until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff, glossy peaks form.
4. Gently fold 1/3 of the egg whites into the chocolate mixture to lighten it, then fold in the rest until no streaks remain.
5. In another bowl, whip the 1/2 cup heavy cream to medium peaks. Fold into the chocolate mixture until just combined.
6. Divide into serving glasses and chill for at least 4 hours (or overnight) until set.

The glucose syrup keeps this mousse luxuriously velvety without making it overly sweet—ideal for chocolate lovers who crave depth over sugar rush.

Tip: For extra flair, top with cocoa powder or shaved chocolate before serving.

Glucose-Powered Oatmeal Raisin Cookies

These chewy, energy-boosting cookies are packed with wholesome oats and just the right amount of sweetness—perfect for a quick breakfast or an afternoon pick-me-up.

Ingredients:

• 1 cup old-fashioned rolled oats
• ¾ cup all-purpose flour
• ½ cup glucose syrup (or light corn syrup)
• ½ cup packed brown sugar
• ½ cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• ⅔ cup raisins

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together ¾ cup all-purpose flour, ½ tsp baking soda, ½ tsp cinnamon, and ¼ tsp salt. Set aside.
3. In a separate bowl, beat ½ cup softened butter, ½ cup brown sugar, and ½ cup glucose syrup until creamy. Mix in 1 egg and 1 tsp vanilla extract.
4. Gradually fold the dry ingredients into the wet mixture, then stir in 1 cup oats and ⅔ cup raisins until just combined.
5. Drop tablespoon-sized dough balls onto the baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes until edges are lightly golden.
6. Let cool on the sheet for 5 minutes before transferring to a wire rack.

The glucose syrup gives these cookies an irresistibly soft, chewy texture while keeping them moist for days—no dry, crumbly bites here!

Tip: For extra depth, soak the raisins in warm water for 10 minutes before adding them to the dough.

Glucose-Infused Coconut Macaroons

These chewy, golden macaroons get a glossy finish and extra chew from a touch of glucose syrup—perfect for coconut lovers who crave a little extra oomph.

Ingredients

• 3 cups sweetened shredded coconut
• 1/2 cup granulated sugar
• 1/4 cup glucose syrup (or light corn syrup)
• 2 large egg whites
• 1/2 tsp vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a bowl, mix shredded coconut, granulated sugar, and sea salt. Stir in glucose syrup, egg whites, and vanilla until fully combined.
3. Scoop 2-tbsp portions of the mixture onto the baking sheet, spacing them 1 inch apart. Gently shape into mounds with damp fingers.
4. Bake for 20–22 minutes until edges are deeply golden and centers are just set. Let cool completely on the sheet.

The glucose syrup gives these macaroons a shiny, crackly crust while keeping the centers irresistibly moist—no dry, crumbly bites here!

Tip: For extra decadence, drizzle melted chocolate over the cooled macaroons.

Glucose-Sweetened Mango Sorbet

This ultra-smooth sorbet skips refined sugar for a cleaner sweetness, letting the mango’s tropical flavor shine.

Ingredients:

• 3 cups frozen mango chunks (about 1 lb)
• 1/3 cup light corn syrup (or glucose syrup)
• 2 tbsp fresh lime juice
• 1/4 tsp fine sea salt
• 1/4 cup cold water

Instructions:

1. In a blender, combine frozen mango, 1/3 cup corn syrup, 2 tbsp lime juice, 1/4 tsp salt, and 1/4 cup cold water.
2. Blend on high for 2–3 minutes, scraping down the sides as needed, until completely smooth and creamy (it’ll look like soft-serve).
3. Transfer to a loaf pan or airtight container and freeze for at least 4 hours until firm.
4. Let sit at room temperature for 5 minutes before scooping.

The corn syrup prevents icy crystallization, giving this sorbet a velvety texture that’s scoopable straight from the freezer.

Tip: For extra brightness, stir in 1 tsp grated lime zest before freezing.

Glucose-Enhanced Blueberry Muffins

These tender, bakery-style muffins get a subtle boost from glucose syrup, giving them a moist crumb and just the right amount of sweetness.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 1/4 cup glucose syrup (or light corn syrup)
• 1/3 cup melted butter, cooled
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries

Instructions:

1. Preheat oven to 375°F and line a 12-cup muffin tin with liners.
2. Whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt in a large bowl.
3. In another bowl, whisk 1/2 cup whole milk, 1/4 cup glucose syrup, 1/3 cup melted butter, 1 large egg, and 1 tsp vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients, stirring just until combined (small lumps are okay). Gently fold in 1 1/2 cups fresh blueberries.
5. Divide batter evenly among muffin cups (they’ll be nearly full). Bake for 20–22 minutes until tops spring back when pressed.

The glucose syrup keeps these muffins irresistibly soft for days—if they last that long! The blueberries stay juicy without sinking, thanks to the thick batter.

Tip: For extra sparkle, sprinkle muffin tops with coarse sugar before baking.

Glucose-Spiked Caramel Flan

This ultra-silky flan gets a subtle depth from glucose syrup, making the caramel richer and the custard impossibly smooth.

Ingredients:

• 3/4 cup granulated sugar
• 1/4 cup glucose syrup (or light corn syrup)
• 2 tbsp water
• 4 large eggs
• 1 (14 oz) can sweetened condensed milk
• 1 1/2 cups whole milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Make the caramel: In a small saucepan, combine 3/4 cup granulated sugar, 1/4 cup glucose syrup, and 2 tbsp water. Cook over medium heat, swirling occasionally (don’t stir!), until deep amber, 8–10 minutes. Immediately pour into a 9-inch round cake pan, tilting to coat the bottom. Let harden 10 minutes.
2. Blend custard: In a blender, combine eggs, sweetened condensed milk, whole milk, 1 tsp vanilla extract, and a pinch of salt. Blend until completely smooth, about 30 seconds. Strain through a fine-mesh sieve into the caramel-coated pan.
3. Bake: Place the pan in a roasting dish and fill the outer dish with hot water until halfway up the sides of the cake pan. Bake at 325°F for 50–55 minutes until the edges are set but the center still jiggles slightly. Cool 1 hour, then chill overnight.
4. Serve: Run a knife around the edges, invert onto a plate, and let the caramel drizzle over the top.

The glucose syrup keeps the caramel from crystallizing, giving you a glossy, crack-free finish every time—no fussy thermometer required!

Tip: For clean slices, dip your knife in hot water before cutting.

Glucose-Infused Raspberry Cheesecake

This silky-smooth cheesecake gets a subtle sweetness boost from glucose syrup, while tangy raspberries cut through the richness for a perfectly balanced bite.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp melted unsalted butter
• 24 oz cream cheese, room temperature
• 1/2 cup glucose syrup
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup fresh raspberries (plus extra for garnish)

Instructions:

1. Prep crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until sandy. Press firmly into a 9-inch springform pan. Bake at 350°F for 8 minutes, then cool.
2. Make filling: Beat cream cheese until fluffy. Add glucose syrup and 3/4 cup sugar, mixing until smooth. Add eggs one at a time, then vanilla. Fold in raspberries gently.
3. Bake: Pour filling over crust. Bake at 325°F for 50-55 minutes until edges are set but center jiggles slightly. Cool completely, then chill for 4+ hours.

The glucose syrup keeps this cheesecake luxuriously creamy without making it overly sweet—ideal for letting the raspberries shine.

Tip: Run a knife under hot water before slicing for picture-perfect wedges!

Conclusion

There you have it—18 delicious, energy-boosting treats to satisfy your sweet tooth while keeping you fueled! Whether you’re craving cookies, smoothies, or decadent desserts, these glucose-rich recipes are sure to hit the spot. Give them a try, and let us know which one is your favorite in the comments below. Don’t forget to share this roundup on Pinterest so others can enjoy these tasty picks too. Happy baking!