Raspberry Cheesecake Cups
Servings Prep Time
4servings 30minutes
Cook Time Passive Time
30 minutes 90minutes
Servings Prep Time
4servings 30minutes
Cook Time Passive Time
30 minutes 90minutes
Ingredients
Instructions
  1. Heat your oven to 325ยบ F.
  2. Place four 6-oz custard cups in a large roasting pan.
  3. Use a food processor to process all of your ingredients, minus the raspberries, until smooth. You may need to periodically stop the food processor to scrape the sides of the processors.
  4. Pour your batter into the custard cups and place the cups in a deep pan. Pour boiling water in the pan until it reaches halfway up the cups. Cover your cups with tin foil and bake for 30 minutes. Turn off your oven, leaving the cups inside, and let stand for 20 minutes. Remove the cups from the oven, uncover, and let cool completely. Cover your cups with plastic wrap and let chill in the refrigerator.
  5. Serve your cheesecake topped with raspberries.
Recipe Notes

Per Serving:

Calories: 358

Protein: 8.5g

Net Carbs: 5g

Total Carbs: 7g

Fiber: 2g

Fat: 33.5g