Low Carb Recipes for the Low Carb Lifestyle

Thursday, March 1, 2012

Individual Cheesecakes

Pinay called these the "Ugliest Cheesecake Ever".  I have to agree that they are pretty ugly but they are really good.  It doesn't bother me at all that they are ugly as the taste more than makes up for it.  If you would like to pretty them up and are past the Induction Phase, you can add a thin layer of no sugar added preserves to the top to hide the blemishes.  My hubs (carb lover) said this was the best low carb dessert item I've made so far.  That's saying a lot since I'm still in love with this Peanut Butter Fudge.  The portion control of these is really great versus making an entire cheesecake and having it stare at you in the fridge. *INDUCTION FRIENDLY*

12 servings
3.63 net carbs per serving

16oz full fat regular block cream cheese
1 cup granular Splenda
2 tsp pure vanilla extract
4 Tbsp lemon juice
3 Tbsp full fat regular sour cream
2 eggs

Preheat oven to 325 and add cupcake liners to a 12 cup muffin pan.  With a mixer, beat the cream cheese until smooth.  Slowly incorporate the Splenda, blending well.  Stop using the mixer and switch to a wooden spoon.  Add vanilla, lemon juice and sour cream.  Blend just enough to mix the ingredients.  Add the eggs one at a time, gently mixing after each.  Divide batter into the 12 cups (I like to use an ice cream scooper for this).  Bake at 325 for 15 minutes.  Let sit and cool for 30 minutes then transfer to fridge and cool for at least 2 hours before eating.  Tr to stop at just one!


  1. I made these and the peanut butter fudge and loved them both! Thanks for the recipes.

    1. Hi Anon, I'm so glad you liked both recipes! Those are two of my favorites.

  2. How many net carbs per serving?

  3. oh my goodness!!! these are delicious!!

  4. I calculated the carbs. 2.2 per serving with 1.5 being sugars.

  5. What if you use liquid splenda. Wouldnt that drop the carb count down?

  6. Can I use something else instead of lemon juice? Allergic to all citrus... :(

  7. we love these and now make them all the time-we leave out lemon juice and add a touch more vanilla because my husband hates lemon-I love the lemon juice!

  8. Made these just now, cant wait to try one!!

  9. Amazing flavor! Very easy to make too.

  10. These are delicious, Layla! THANK YOU!! I'm so excited about finding this recipe...Proof we don't have to give up all of the yummy foods when we eat low carb.

  11. I don't understand how this is low carb with the splenda. If a serving is .5 teaspoon = 2 carbs; and there are 3 teaspoons in a table spoon, 16 table spoons in a cup, then math on that would be: 6 carbs per tablespoon, 16*6=96 total carbs. Divided by 12 servings is 8 carbs. And that is just the splenda, I'm not counting the cream cheese into that. Have I totally missed something? I really, really, really want to make these, but I'm strongly watching my carbs right now. Can you please explain why you've got theses at about 4 carbs??? I'm new to all this and would appreciate the help!

  12. Ashley,

    Are you using the Sugar Blend of Splenda? If so, that’s most likely why you calculated what you did. Switch to using the granulated Splenda. A serving of granulated Splenda is 1 tsp which is 0.5 carbs. 3 times 0.5 will give you 1.5 carbs per tablespoon. Multiply that by 16 will give you 24 carbs in 1 cup of Splenda. Divided by 12 servings is 2 carbs per serving ;) I also saw on Splenda’s website that they have a version of granulated Splenda which has 1 gram of fiber which would theoretically equate to 0 net carbs…I might be trying that Splenda out soon! Hope that helped clear things up for you!

  13. I'm wondering if I could use small ramekins instead of cupcake liners in a muffin tin? Granted that will make the portions slightly larger, but I like the idea of being able to neatly eat them with a spoon. To prevent sticking, I plan to spray the ramekins then dust with Splenda. (when making "real" lemon souffl├ęs I coat the inside of the ramekins with butter then dust with sugar, so I'm hoping for a similar result.) I also like the idea of topping with a thin layer of sugar-free raspberry preserves.

  14. Wondering if freezing would change the texture of these cheesecakes? They are too good and I don't need too eat too many or too often.

  15. Just curious if we can leave out the sour cream...
    Also I don't count Net. Carbs I do Total Carbs. So what would Total Carbs Per serving EQUAL?