Raspberry Cheesecake in a Cup Recipe
![Atkins Raspberry Cheesecake in a Cup](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/2f3e1231ebced433bd43955b00a23511_d8c944b8-8606-498d-be6b-b1cb391e3aa6.png)
4.9g
Net Carbs
Net Carbs
Prep Time: 120 Minutes
Style:Other
Cook Time: 30 Minutes
Phase: Phase 2
Difficulty: Easy
Style:Other
Cook Time: 30 Minutes
Phase: Phase 2
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
8.4g
Protein
33.5g
Fat
2g
Fiber
357.1cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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8 oz Cream Cheese
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2 large Egg (Whole)
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0 1/2 cup Heavy Cream
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3 individual packet Sucralose Based Sweetener (Sugar Substitute)
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0 1/4 tsp Pure Almond Extract
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0 1/4 tsp Lemon Zest
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1 1/2 serving Raspberry Sugar Free Syrup
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1 cup Red Raspberries
DIRECTIONS
- Heat oven to 325°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 3 tbsp syrup (to make 4 servings). Evenly top cheesecakes with raspberries. Let stand at room temperature 15 minutes before serving for maximum creaminess.
Cooking Tip