As a diabetic I am loathe to use icing sugar when making the no bake Cherry Cheesecake, which everyone loves. What would work just as well? Many of the sweeteners are granular.
Generally we are not able to give advice on switching sugar for sweeteners, as it can affect the way something bakes. However as Nigella's Cherry Cheesecake (from NIGELLA EXPRESS) is a no-bake cheesecake it is slightly easier, in this particular case, to suggest alternatives. As the cream cheese filling is whisked and as many of the sweeteners are very fine granules, you may be able to use them in the base, just whisking the cream cheese, sweetener, vanilla and lemon juice together. Make sure that the sweetener has fully dissolved, by rubbing a little of the mixture between your fingers to make sure it no longer feels grainy, before adding the whipped cream.
You can also get liquid sweeteners, which would be a possible alternative if you are worried about the granulated sweetener not dissolving. Alternatively, dissolve the granulated sweetener in as little warm water as possible, let it cool and use this liquid. As all sweeteners differ, you will need to check the packaging to work out how much sweetener you need as an alternative to 60g of icing sugar. And we would mention that as we have not tried this ingredient substitution, we are unable to guarantee the results.