May 29, 2012

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!

print recipe

Berried Cheesecake Cups
Mini Baked cheesecakes that form a cup after cooled - perfect for a fruit filling!
  • 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
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.  
Prep time: Cook time: Total time: 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

Other Cheesecake recipes on the web that I like:
Lemon Cheesecake Squares - The Foodie Affair
Chocolate Chip Cheesecake - Renees Kitchen Adventures
White Chocolate Raspberry Cheesecake - Our Life Tastes Good
Cherry Cheesecake Brownies - Flavor Mosiac


Tina Bk said...

I just had to pop in here and see these! What a stunning little dessert. I like the fact that it is just cheesecake and berries as well as it forming a cup when baked. You did a great job on these gems-yum!

Lizzy said...

Mmmmm...these look DELISH, Shelby!

bellini said...

We all need some sweets in our life once in a while Shelby.

Lana @ Never Enough Thyme said...

Love these, Shelby. The individual cups really help with portion control.

Coleens Recipes said...

What a scrumptious photo!! I love individual cheesecakes (to heck with portion control haha) I think they taste better for some reason.

Kathleen said...

Perfectly delicious combo!

Inspired by eRecipeCards said...

Oh Boy, I love cheesecake. These cup sized ones might help me with my portion control as i just love cheesecake!

Thank you so much for sharing

Dave at

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