These cheesecake cupcakes are quick and simple, but also highly customizable. I chose sugar-free raspberry syrup for this particular batch, but you can substitute the syrup for any flavor you like (or if you like plain New York-style, just use the vanilla extract)!
My goodness, these cupcakes are decadent and delicious. I rarely cook them because I know I’ll just sit down after their done and eat the whole lot of them! Luckily, at 2g net carb a piece, I can sleep soundly. 😉
Yields 12 Cheesecake Cupcakes
The Preparation
- 4 tablespoons butter, melted
- 1/2 cup almond flour
- 16 ounces cream cheese, softened
- 2 large egg
- 1/2 cup stevia/erythritol blend
- 1/4 cup sugar-free raspberry syrup, such as Torani
- 1 teaspoon vanilla extract
The Execution
1. Preheat your oven on bake at 350F.
2. Grease or line a 12-cup cupcake/muffin tin (I highly recommend using cupcake liners for this. Mine came out a little sloppy because I ran out of liners).
3. In a small bowl, mix the 1/2 stick (4 tbs) melted butter in with the 1/2 cup almond meal until it forms a grainy paste.
4. Evenly distribute the almond mixture into the bottoms of the cupcakes, pressing them firmly to the bottom.
5. In your stand mixer add the softened cream cheese, eggs, stevia, sugar-free syrup, and vanilla to the bowl and mix on medium speed until the mixture is smooth. You might see some small chunks of cream cheese at the end, and that’s okay.
6. Evenly pour the mixture into the cupcake cups, almost filling the to the top.
7. Pop the cupcakes into the oven for 15-17 minutes (the tops should be puffed and cracked when done).
8. Let stand for 10 minutes before moving the cupcakes to the fridge for 30 minutes (to set). (The longer these sit in the fridge, the better they get!)
9. Serve and enjoy! These are great by themselves or topped with whipped cream or berries.
This makes a total of 12 servings of Raspberry Cheesecake Cupcakes. Each serving comes out to be 205 calories, 19.8g fats, 2.1g net carbs, and 4.4g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 4 tablespoon butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 1/2 cup almond flour | 324 | 28 | 12.3 | 7.3 | 5 | 11.8 |
| 16 ounce cream cheese | 1551 | 154.2 | 18.6 | 0 | 18.6 | 27.9 |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 1/2 cup stevia/erythritol blend | 19 | 0 | 0 | 0 | 0 | 0 |
| 1/4 cup sugar-free raspberry syrup | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| Totals | 2471 | 238.7 | 32.3 | 7.3 | 25 | 54 |
| Per Serving (/12) | 206 | 19.9 | 2.7 | 0.6 | 2.1 | 4.5 |
Raspberry Cheesecake Cupcakes
Ingredients
- 4 tablespoon butter melted
- ½ cup almond flour
- 16 ounce cream cheese softened
- 2 large egg
- ½ cup stevia/erythritol blend
- ¼ cup sugar-free raspberry syrup such as Torani
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Grease or line a cupcake or muffin tin. In a small bowl, combine the melted butter with the almond meal to form a grainy paste. Evenly distribute this almond mixture into the bottoms of the cupcake molds, pressing down firmly.
- In a stand mixer, add the softened cream cheese, eggs, stevia, sugar-free syrup, and vanilla to the bowl and mix on medium speed until smooth. If there are still some small chunks of cream cheese at the end, that's okay.
- Pour the mixture evenly into the cupcake cups, filling them almost to the tops.
- Pop the cupcakes into the oven for 15–17 minutes (the tops should be puffed and cracked when done).
- Let stand for 10 minutes, then place the cupcakes in the fridge for at least 30 minutes to set. The longer these sit in the fridge, the better they get!
Oooh, looks good! I love how you post all the details in the nutrition section – can I ask where you were able to find how many carbs are REALLY in the sugar-free syrup? I was just looking for that info the other day and came up empty handed!
Sara,
Normally the sugar free syrups use sugar alcohols (xylitol, erythritol, stevia) to sweeten, and they aren’t processed by our body – so no normally we don’t count them. But, if they’re sweetened with splenda then you can normally find the true carb count online through google or on the manufacturers website.
I had a lot of trouble getting the crust into the cupcake liners without it sticking to my fingers, so I sprayed the bottom of a juice glass with cooking spray and dipped it in coconut flour and used it to press them down. I also used a clear syrup, so I used some yellow food coloring to make it look more like cheesecake. And I ended up with not enough crust to make 12 crusts, but enough cheesecake batter to make 18 cheesecakes. In the end, I preferred them without the crust anyway! I think you could almost get away with serving these right out of the oven and calling it low-carb creme brûlée, since they come out with a bit of a “gelatin” consistency. But as cheesecake, they get SO AWESOME if you can stand to let them sit overnight in the fridge. I will be making these often, crustless.
Mmmmm creme brûlée, I’ve been really throwing the idea back and forth of buying a blow torch just to see if erythritol will brûlée properly. I hadn’t thought of it in a while and now you’re causing some internal torment 😛
Glad you liked them!
Craig, now that you use erythritoll and st?evia most of the time, do you use that instead of Splenda in this recipe?
Hi Susan! This is actually my recipe and I never used Splenda for the cheesecakes (I used stevia). I have, however, tried the recipe with erythritol and it works okay too. It really comes down to what sugar alternative you prefer and most of them substitute evenly and nicely. 🙂 There is Splenda in the sugar-free raspberry coffee syrup, but that is difficult to substitute out!
Wow, these are amazing! My biggest problem with these… they’re AMAZING! I could eat about… oh… a dozen. Mmmfff…. you outdid yourself. P.S. I don’t like chocolate so most of these recipes I’ve skipped. This one is a huge winner. I don’t miss *real* dessert at all.
Haha! That’s always my problem with this recipe too. They’re so dangerously tasty and easy to eat! Glad you enjoyed this recipe. 🙂
Made this today, 6 regular cheesecake cupcakes, 6 chocolate. Skipped the raspberry syrup since we don’t have any. This is so good!! Thanks!
Sounds awesome Monica – thanks for sharing 🙂
Can I use Erythritol instead of the stevia in this recipe?
Super simple to make, but has some minor adjustments to be made.
1. I couldn’t find Almond Meal in my local “hippy” store, so I used Almond Flour. Worked just as well, but I would double the butter and Almond Meal/Flour bases, as it was a stretch getting that little amount into 12 muffin spots.
2. Instead of sugar free syrup, I found this “spread” while hunting for the Almond meal that is in healthy food section of your grocery store. I’m not sure what to call it other than that, but it looks like jelly or jam, comes in all kinds of flavors to be put on toast, but has zero sugar, fats, carbs, etc. Nothing. So that lowered the carb in-take from 2.1 to 1.95. Minor, but was a great way to inject fruity flavor in to the end product.
Again, knocked this one out of the park again. I’m slowly making everything recipe on here, and I would say I’m shooting at a 98% great taste (liked it) rate so far. Keep them coming, and I’ll keep making them. 😀
Thank you Patrick! That spread sounds great!
So, here are the final refinements I made, which still work and taste great.
-> Sub Syrup for the No Cal/No Carb/No Sugar spread
-> Eliminate “crust” all together (is a pain and doesn’t stick together)
Making 12 cupcakes, this equates too:
145 Calories, 12.8g Fat, 1.45g Net Carbs, 3.7g Protein
Nice! I bet these were awesome without the crust. 🙂
I’d agree about the crust: there needs to be more to make 12 muffins. These are really great tho! Thanks for the recipes.
I didn’t have any issues with the crust being split between 12 muffins, it turned out perfect for me and tastes so buttery like my mom’s pastry crusts!
And since i didn’t have any raspberry syrup, i used the salted caramel flavor of jordans’s skinny syrups and it turned out amazing. Maybe a little sweeter than i expected overall, so I’ll use less syrup next time…but overall a great recipe..thank you!!