Craving a treat that won’t break your carbohydrate budget? Stay out of the kitchen and get into the patriotic spirit with these low-carb, no-cook cheesecake cups!
No-Bake Red, White, & Blue Cheesecake Cups
3/4 cup graham cracker crumbs (about 12 squares crushed)
1/3 cup plus 2 tablespoons sugar substitute*
4 tablespoons reduced-fat margarine, melted
8 ounces reduced-fat cream cheese
8 ounces fat-free cream cheese, softened
1/2 cup reduced-fat sour cream
1 cup reduced-fat whipped topping, divided
1/4 teaspoon almond extract
6 medium fresh strawberries, stemmed and halved
1 cup fresh blueberries
- Line 12 standard (2 1/2-inch) muffin cups with paper baking cups. Lightly spray cups with nonstick cooking spray.
- Combine graham cracker crumbs, 2 tablespoons sugar substitute, and margarine in a medium bowl; mix well. Press 1 rounded tablespoon crumb mixture into the bottom of each prepared muffin cup. Refrigerate crusts while preparing filling.
- Beat cream cheese, sour cream, and remaining 1/3 cup sugar substitute in a medium bowl with an electric mixer at low speed until smooth. Beat in 1/2 cup whipped topping and almond extract. Fold in the remaining whipped topping.
- Spoon cheesecake filling over crusts; smooth tops. Place strawberry half in the center of each cheesecake cup; arrange blueberries around the strawberry. Refrigerate for at least 2 hours, or until set.
*Note: This recipe was tested using a sucralose-based sugar substitute.
Yields: 12 Servings
Calories: 139 calories, Carbohydrates: 12 g, Protein: 6 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 15 mg, Sodium: 325 mg, Fiber: 1 g