Low Carb Cheesecake Cupcakes Recipe

Name: Low Carb Cheesecake Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (8 ounce) packages cream cheese; 1 cup Splenda sugar substitute; 1 1/2 teaspoons vanilla; 5 eggs, beaten; TOPPING; 1 cup sour cream; 1/4 cup Splenda sugar substitute; 1 teaspoon vanilla; smuckers seedless sugar-free blackberry jam; extra large reynolds foil liners

Servings: persons

3 (8 ounce) packages cream cheese
1 cup Splenda sugar substitute
1 1/2 teaspoons vanilla
5 eggs, beaten
TOPPING
1 cup sour cream
1/4 cup Splenda sugar substitute
1 teaspoon vanilla
smuckers seedless sugar-free blackberry jam
extra large reynolds foil liners

1
Preheat oven to 300 degrees.
2
Beat together until smooth; cream cheese, splenda, vanilla and eggs.
3
Fill foil baking cup 2/3 full, bake for 35 minutes.
4
Remove from oven, let stand for 5 minutes.
5
Mix sour cream, splenda and vanilla.
6
Put 1 tablespoon of sour cream mixture on top of cupcake and return to the oven for 5 additional minutes.
7
Remove from oven and cool then add a teaspoon of the jam.
8
Enjoy.

802

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 (8 ounce) packages cream cheese, 1 cup Splenda sugar substitute, 1 1/2 teaspoons vanilla, 5 eggs, beaten, and more.

Yes, Low Carb Cheesecake Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low Carb Cheesecake Cupcakes

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