Berried Cheesecake Cups

I haven't made a dessert in quite some time now.  Grumpy has been doing fairly well sticking to the The Low-Carb diet he needs to stick to and I've been following suit.  It hasn't been all that hard and I really haven't been craving sweets....much.


I came across some cheesecake cups in a Woman's World Magazine, but they called for a crust and they were no-bake.  I really love cheesecake but I don't care for the crust and I would rather have mine baked.  But I took that idea and decided to make it a better cheesecake (in my opinion) and bake mini cheesecake cups.  I didn't want a lot around the house so I made a small batch of 6 cups.  These fit the bill, killed my craving for a baked cheesecake, and didn't kill Grumpy's low carb diet!

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Berried Cheesecake Cups

by Shelby Law Ruttan May-29-2012

Mini Baked cheesecakes that form a cup after cooled - perfect for a fruit filling!

Ingredients

• 1/3 less fat cream cheese 8 ounces (1 package)
• 1/4 cup Splenda
• 1/4 cup granulated sugar
• 3/4 cup non fat yogurt
• 1 large egg
• 1 teaspoon almond extract

Instructions

Preheat oven to 350 degrees.  Place cupcake wrappers in a Circulon 12-Cup Muffin Pan filling 6 muffin cups.  Set aside.

In a medium bowl, using a hand mixer on medium speed, mix cream cheese and sugars until creamy.  Add egg and almond extract and mix well.  Blend in yogurt until mixture is smooth.

Divide mixture among the cupcake liners.  Bake at 350 for 25 minutes.  Remove from oven and set aside to cool.  Once cooled place in refrigerator to continue setting at least 3 hours.

To serve, remove wrappers and top with fruit. Notes:  it is very important to let these cheesecakes set for at least 3 hours in the fridge.  It would be best to let them set overnight.  

Details

Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Yield: 6


Nutrition information:
1 cup = 1 serving
Calories 109
Fat 5.3 grams
Carbohydrates 11.3 grams
Sodium 126.4 mg
Fiber 0 grams
Protien 4 grams