Raspberry Cheesecake in a Cup
Recipe from Atkins - Phase 2

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.

Raspberry Cheesecake in a Cup

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Servings: 4
Prep Time: 2 hrs
Total Time: 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
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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