Recipes

Raspberry Cheesecake in a Cup Recipe

Atkins Raspberry Cheesecake in a Cup
4.9g
Net Carbs
Prep Time: 120 Minutes
Style:Other
Cook Time: 30 Minutes
Phase: Phase 2
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
8.4g

Protein

33.5g

Fat

2g

Fiber

357.1cal

Calories

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INGREDIENTS

  • 8 oz Cream Cheese
  • 2 large Egg (Whole)
  • 0 1/2 cup Heavy Cream
  • 3 individual packet Sucralose Based Sweetener (Sugar Substitute)
  • 0 1/4 tsp Pure Almond Extract
  • 0 1/4 tsp Lemon Zest
  • 1 1/2 serving Raspberry Sugar Free Syrup
  • 1 cup Red Raspberries

DIRECTIONS

  1. Heat oven to 325°F.  Place four 6-ounce custard cups in a large roasting pan. 
  2. Process cream cheese, eggs, cream, sugar substitute, almond extract and lemon zest in a food processor until smooth, stopping when necessary to scrape down sides of processor.
  3. Pour batter into cups. Add enough boiling water to roasting pan to come halfway up sides of cups. Cover with foil; bake 30 minutes.
  4. Turn oven off and let stand 20 minutes. Remove from oven, uncover and cool completely. Cover cups with plastic wrap; transfer to refrigerator to chill.
  5. When ready to serve, toss raspberries with 3 tbsp syrup (to make 4 servings). Evenly top cheesecakes with raspberries. Let stand at room temperature 15 minutes before serving for maximum creaminess.

Cooking Tip

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