Raspberry Cheesecake in a Cup

This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

Recipe from Atkins - Phase 2
Raspberry Cheesecake in a Cup
2 hrs
2 hrs 30 mins
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  • 8 ounces cream cheese, at room temperature
  • 2 large eggs
  • 1/2 cup heavy cream
  • 3 granular sugar substitute (sucralose)
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon lemon zest
  • 1/2 fresh raspberries
  • 3 tablespoons sugar-free raspberry syrup
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How to Make Cheesecake

With so many ways to customize it, learning how to make cheesecake gives youa blank slate on which to build a glorious dessert. Whether you add fruit, nuts, chocolate or caramel, you're about to fall in love with this easy cheesecake recipe.

Heat oven to 325 degrees F.
Place four 6-ounce custard cups in a large roasting pan. 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.
Pour batter into cups. Add enough boiling water to roasting pan to come halfway up sides of cups. Cover with foil; bake 30 minutes.
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.
When ready to serve, toss raspberries with syrup. Evenly top cheesecakes with raspberries. Let stand at room temperature 15 minutes before serving for maximum creaminess.

nutrition information

Per Serving: cal. (kcal) 352, Fat, total (g) 33, fiber (g) 2, pro. (g) 7, Percent Daily Values are based on a 2,000 calorie diet
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