Low Carb Berry Cheesecake Cups
A dream come true for the cheesecake lover in all of us!
Prep Time: 1:00
Servings: 4
Ingredients:
8 ounces Organic Valley Neufchatel Cheese (room temperature)
2 large Organic Valley Grade A Large Brown Eggs
1/2 cup Organic Valley Heavy Whipping Cream
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 teaspoon freshly grated lemon peel
1/2 pint fresh raspberries (mashed)
1 tablespoon Maple Valley maple syrup (optional)
Instructions:
Heat oven to 325°F. Place four 6-ounce custard cups in a large roasting pan.
Process all of the cheesecake ingredients in a food processor until smooth, stopping when necessary to scrape down sides of processor. If using a hand held electric mixer, whip cheesecake ingredients until smooth and light.
Pour cheesecake batter into cups. Add enough boiling water to the roasting pan to come halfway up the sides of the custard cups. Cover with foil; bake for 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 Maple Valley brand maple syrup (or save on the carbs and avoid the sweetener). Evenly top cheesecakes with raspberries. Let stand at room temperature 15 minutes before serving for maximum creaminess. Enjoy!
Note:
Each serving of Low Carb Berry Cheesecake has just 11 grams of net carbs. Without the maple syrup, each serving is just 5 grams net carbs!
Nutrition Info:
Per Serving (excluding unknown items): 318 Calories; 27g Fat (81.7% calories from fat); 8g Protein; 6g Carbohydrate; 2g Dietary Fiber; 190mg Cholesterol; 373mg Sodium. Exchanges: 0 Fruit.
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Customer Comments:
Customer rating:
I used Agave syrup instead of Maple Syrup-better for those who have to watch their sugar intake
Customer rating:
I love this simple recipe. I added 1/8 cup sugar free vanilla syrup and 2 tablespoons splenda. Served this to a guest who loved it also. I didn't have any fruit and it was still delicious.