Baking · Cakes & muffins
Raspberry Cream Cheese Cups
Individual crustless cheesecakes with raspberries and a soft vanilla filling.
- Prep
- 20 min
- Cook & rest
- 110 min
- Total
- 130 min
- Servings
- 8
- Method
- Oven
MAKE IT YOUR PORTION
How many are you cooking for?
Choose your servings. Ingredient amounts and printouts update together.
Original recipe: 8 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
For part of a raw egg, beat it first, then weigh the amount you need.
FOR 8 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Cream cheesesoftened350 g
- Greek yogurtPlain, whole milk150 g
- Eggbeaten100 g
- RaspberriesRaw120 g
- Granulated sugarGranulated45 g
- Vanilla extractPure extract5 g
- Lemon juiceRaw20 g
- SaltTable salt1.5 g
Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.
STEP BY STEP
Let’s make it.
- Heat the oven to 325°F (165°C). Line 8 muffin cups. Beat the cream cheese and sugar until smooth, then mix in the yogurt, vanilla, lemon juice and salt.
- Mix in the beaten eggs on low speed just until combined. Avoid whipping in lots of air, which can make the cheesecakes rise and crack.
- Share the raspberries among the cups and spoon the filling over them. Bake for 22–28 minutes until the edges are set and the centers have a slight wobble, reaching 160°F (71°C).
- Cool in the tin for 20 minutes, then refrigerate for at least 1 hour until chilled and firm enough to lift out.
- Peel away the liners carefully and divide into 8 servings. Keep the cups refrigerated until serving.
Kitchen notes
- The total time includes the initial cooling and chilling period. These are lightly sweetened and contain measured sugar.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 10.9 g
- Fiber
- 1 g
- Carbs − fiber
- 9.9 g
- Protein
- 6.1 g
- Fat
- 17.3 g
- Energy
- 221 kcal
Calculated from USDA ingredient records, divided into 8 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗
SOMETHING ELSE TO MAKE
More from the baking collection.
Cakes & muffinsAI-generated serving suggestion
Lemon Ricotta Almond Cake
A lightly sweetened ricotta cake with almond meal, lemon and a soft, close crumb.
Cakes & muffinsAI-generated serving suggestion
Blueberry Almond Yogurt Muffins
Soft almond muffins with whole blueberries, yogurt and a little vanilla.
Cakes & muffinsAI-generated serving suggestion
Cocoa & Walnut Almond Brownies
Small, rich cocoa squares with chopped walnuts and a gently sweet almond base.
CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Raspberry Cream Cheese Cups
For 8 servings
Fruit & berries
- Lemon juiceRaw20 g
- RaspberriesRaw120 g
Eggs & dairy
- Cream cheeseRegular350 g
- EggRaw, whole, without shell100 g
- Greek yogurtPlain, whole milk150 g
Herbs & spices
- SaltTable salt1.5 g
Sauces & pantry
- Granulated sugarGranulated45 g
- Vanilla extractPure extract5 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/raspberry-cream-cheese-cups/
Choose a valid number of servings before printing.