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5
from 1 vote
Berried Cheesecake Cups
Crustless mini cheesecakes lower in sugar and calories topped with fresh berries.
Course
Desserts
Cuisine
American
Keyword
Berried Cheesecake Cups
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Chilling Time
3
hours
hours
Total Time
3
hours
hours
35
minutes
minutes
Servings
6
Calories
105
kcal
Author
Shelby Law Ruttan
Ingredients
8
ounces
⅓ less fat cream cheese
½
cup
sugar-free sweetener
¾
cup
non-fat yogurt
1
large
egg
1
teaspoon
almond extract
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:
105
kcal
|
Carbohydrates:
4
g
|
Protein:
7
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
53
mg
|
Sodium:
199
mg
|
Potassium:
141
mg
|
Sugar:
3
g
|
Vitamin A:
255
IU
|
Calcium:
88
mg
|
Iron:
1
mg