These cheesecakes are as simple as can be!
A plain cheesecake is very easy to make and that’s why we’re presenting this recipe. The basic recipe has just 3 ingredients: cream cheese, sugar and eggs. So if lemon-raspberry doesn’t tickle you, try it plain or with other flavorings. No base is needed, although you can make one, and no special cake pan.
Cook time: 35 mins (10 mins on hand)
This recipe originally calls for ¼ c of sugar which helps the structure to not collapse. If using a sweetener that does not convert 1:1 for sugar, know that the middle of the cupcakes will be sunken in. The Almond Flour is an optional ingredient to prevent the sinking. But really, you could probably use regular sugar and not spike you blood sugar. Regular sugar works out to be about 4g per serving, which is 1 teaspoon’s worth. If you choose to use sugar, be mindful that there are sugars in the raspberries as well.
This is probably the simplest, basic cheesecake recipe (without the raspberries and lemon), so it forfeits the decadent, creamy texture that we get googly-eyed over. Of course, it’s still good, and the texture is like cheesecake. But if you have it on hand, add ½ c of sour cream or Greek yogurt to achieve that creamier texture.
1 8oz Package of Cream Cheese
2 Tbsp Truvia*
1½ t Lemon Zest packed or 2 Tbsps Lemon Juice
¼ t Vanilla Extract
⅛ t Salt
½ c Almond Flour (optional)
*Substitute any sweetener, using the equivalent of ¼ c of sugar.
Let cream cheese reach room temperature.
Preheat oven to 325˚F. Mix cream cheese, Truvia & egg on medium speed for 5-7 mins until light and fluffy. Stop as needed to scrape down the sides to incorporate all. While that mixes, thoroughly crush the raspberries in a separate bowl with the back of the spoon. Line the cupcake pan with wrappers.
Add remaining ingredients, except the raspberries, to the batter & mix well. Add the raspberries and fold or stir gently to create a swirl.
Pour batter into the liners & bake for 25 mins. Let cool & refrigerate.
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