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!

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

Berried Cheesecake Cups
Yield: 6 servings

Berried Cheesecake Cups

Prep Time: 10 minutes
Cook Time: 25 minutes
Chilling Time: 3 hours
Total Time: 3 hours 35 minutes

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


  1. Preheat oven to 350 degrees.  Place cupcake wrappers in a Circulon 12-Cup Muffin Pan filling 6 muffin cups.  Set aside.
  2. 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.
  3. Blend in yogurt until the mixture is smooth.
  4. Divide mixture among the cupcake liners.  Bake at 350 for 25 minutes.
  5. Remove from oven and set aside to cool.  Once cooled place in the refrigerator to continue setting at least 3 hours.
  6. To serve, remove wrappers and top with fruit. Notes:  it is very important to let these cheesecakes set for at least 3 hours or overnight in the fridge.  

Nutrition Information



Amount Per Serving Calories 109Total Fat 5gSodium 126mgCarbohydrates 11gFiber 0gProtein 4g

Did you make this recipe?

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About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Tina Bk May 29, 2012 at 11:03 am - Reply

    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!

  2. Lizzy May 29, 2012 at 11:14 am - Reply

    Mmmmm…these look DELISH, Shelby!

  3. bellini May 29, 2012 at 11:57 am - Reply

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

  4. Lana @ Never Enough Thyme May 29, 2012 at 2:56 pm - Reply

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

  5. Coleens Recipes May 30, 2012 at 12:51 am - Reply

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

  6. Kathleen May 30, 2012 at 4:20 am - Reply

    Perfectly delicious combo!

  7. Inspired by eRecipeCards May 31, 2012 at 4:24 pm - Reply

    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 eRecipeCards.com

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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