Grumpy's Honeybunch

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Berried Cheesecake Cups

5 from 1 vote

Modified: · Published: by · This post may contain affiliate links · 7 Comments

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

📖 Recipe

Berried Cheesecake Cups

Shelby Law Ruttan
Crustless mini cheesecakes lower in sugar and calories topped with fresh berries.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Chilling Time 3 hours
Total Time 3 hours 35 minutes
Course Desserts
Cuisine American
Servings 6
Calories 105 kcal

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Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees.  Place cupcake wrappers in a the muffin pan and set aside.
  • In a medium bowl using a hand mixer on medium speed, mix the cream cheese and sweetener until creamy.  Add the egg and almond extract; mix well.
  • Blend in the yogurt until the mixture is smooth.
  • Divide the mixture among the cupcake liners.  Bake at 350 for 25 minutes.
  • Remove the cheesecake cups from the oven and set aside to cool.  Once cooled place in the refrigerator to continue setting at least 3 hours.
  • To serve, remove wrappers and top with fruit.

Nutrition

Calories: 105kcalCarbohydrates: 4gProtein: 7gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 53mgSodium: 199mgPotassium: 141mgSugar: 3gVitamin A: 255IUCalcium: 88mgIron: 1mg
Keyword Berried Cheesecake Cups
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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About 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 has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

Comments

    5 from 1 vote (1 rating without comment)

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  1. Inspired by eRecipeCards says

    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

    Reply

  2. Kathleen says

    Perfectly delicious combo!

    Reply

  3. Coleens Recipes says

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

    Reply

  4. Lana @ Never Enough Thyme says

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

    Reply

  5. bellini says

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

    Reply

  6. Lizzy says

    Mmmmm...these look DELISH, Shelby!

    Reply

  7. Tina Bk says

    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!

    Reply