Must-Have Recipes for a Potluck: 30 Diabetic Desserts, Salads, Appetizers & More

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Raspberry Lemon Mini Cheesecakes

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MAKES: 11

CHILL TIME: 1 Hr 30 Min

COOK TIME: 20 Min

Bake up a batch of our Raspberry Lemon Mini Cheesecakes and find yourself immersed in tart citrusy flavor! These light cheesecakes are perfectly portioned and low-carb, so you don't have to feel guilty about treating yourself!

What You'll Need

1 (8-ounce) package low-fat cream cheese, softened
1/3 cup sugar
1/2 teaspoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup low-fat plain Greek yogurt
2 large eggs, at room temperature
2 tablespoons white whole wheat flour
Fresh raspberries for garnish
Confectioners' sugar for sprinkling

What to Do

Preheat oven to 350 degrees F. Coat a muffin tin with cooking spray or line with paper liners.
In a large bowl, combine cream cheese, sugar, lemon juice, lemon zest, and vanilla; with an electric mixer, beat until smooth. Add yogurt, eggs, and flour and continue to mix until well-blended. Spoon batter into prepared tin, filling each muffin cup 3/4 full.
Bake 18 to 20 minutes, or until a toothpick inserted in center comes out clean. Cool 10 minutes, then transfer to a wire rack to cool 30 additional minutes.
Refrigerate 2 to 3 hours, or until ready to serve. Top with fresh raspberries and a sprinkle of confectioners' sugar.

Up Next:

Decadent Low-Carb Desserts

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Nutritional InformationShow More

Servings Per Recipe: 11

Amount Per Serving % Daily Value *
Calories 90
Calories from Fat 36
Total Fat 4.0g 6 %
Saturated Fat 2.2g 11 %
Trans Fat 0.0g 0 %
Protein 4.1g 8 %

Amount Per Serving % Daily Value *
Cholesterol 45mg 15 %
Sodium 114mg 5 %
Total Carbohydrates 9.4g 3 %
Dietary Fiber 0.1g 0 %
Sugars 7.7g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

The following ingredients or measurements are not included:

Fresh raspberries for garnish
Confectioners' sugar for sprinkling

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dianemfowler 4258447

Sep 19, 2018

Why is it that this site features Diabetic Recipes, yet continuously includes SUGAR in the recipes, instead of a healthy natural sweetener? Carbs would drop. Hoping this approach can be explained to me. Thanks, I have been a Type 1 for 48 years now I use your site for new flavors ideas. Enjoy the newsletter.

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Test Kitchen Team

Sep 20, 2018

Hi there! Thank you for reaching out to us. We always recommend speaking with a doctor or nutritionist to find out your dietary guidelines. We know that not every recipe works for every person, however the ADA does allow for some sugar use within their acceptable guidelines. Also, sometimes using sugar substitutes can alter a recipes consistency or taste, and it may not work as well. The ADA has great articles on what can happen when using sugar substitutes in the kitchen, which you can find here: http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/understanding-carbohydrates/artificial-sweeteners/using-sugar-substitutes.html However, that being said, we try to make our recipes versatile enough that you are able to substitute or alter them easily enough to fit into your nutritional guidelines. We hope this answers your question, and if you have any further concerns, please feel free to reach out to us.