Single-Serving Raspberry Cheesecake
Single-Serving Raspberry Cheesecake
Ingredients
For the Raspberry Swirl
- 2 tablespoons fresh raspberries
- 1/2 tablespoon fresh lemon juice
For the Cheesecake Base
- 2 ounces cream cheese, softened
- 1 large egg
- 2 tablespoons sugar-free sweetener
For the Garnish
- 1/2 ounce chocolate, melted, for drizzling
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 4-ounce ramekin or small oven-safe dish.
⏱️ 5 min•🌡️ 350
- 2
In a small bowl, mash the fresh raspberries with a fork until mostly smooth. Add the fresh lemon juice and mix well. Set aside.
⏱️ 3 min
- 3
In a separate medium bowl, combine the softened cream cheese, large egg, and sugar-free sweetener. Whisk vigorously until the mixture is completely smooth and free of lumps. Ensure all ingredients are well incorporated.
⏱️ 5 min
- 4
Pour the smooth cream cheese mixture into the prepared ramekin, filling it about two-thirds full.
⏱️ 1 min
- 5
Carefully spoon the mashed raspberry mixture on top of the cream cheese base in the ramekin.
⏱️ 1 min
- 6
Using a small knife or a toothpick, gently swirl the raspberry mixture into the cream cheese to create a marbled pattern. Be careful not to overmix.
⏱️ 1 min
- 7
Place the ramekin on a baking sheet and bake in the preheated oven for 30 minutes, or until the edges are set and the center has a slight jiggle.
⏱️ 30 min•🌡️ 350
- 8
Remove the cheesecake from the oven and let it cool completely on a wire rack. This will take about 30 minutes at room temperature.
⏱️ 30 min
- 9
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 30 minutes to allow it to fully set. For best results, chill for 1 hour or more.
⏱️ 30 min
- 10
Just before serving, melt the chocolate (if not already melted) and drizzle it over the top of the chilled raspberry cheesecake.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Single-Serving Raspberry Cheesecake
Ingredients
For the Raspberry Swirl
- 2 tablespoons fresh raspberries
- 1/2 tablespoon fresh lemon juice
For the Cheesecake Base
- 2 ounces cream cheese, softened
- 1 large egg
- 2 tablespoons sugar-free sweetener
For the Garnish
- 1/2 ounce chocolate, melted, for drizzling
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 4-ounce ramekin or small oven-safe dish.
⏱️ 5 min•🌡️ 350 - 2
In a small bowl, mash the fresh raspberries with a fork until mostly smooth. Add the fresh lemon juice and mix well. Set aside.
⏱️ 3 min - 3
In a separate medium bowl, combine the softened cream cheese, large egg, and sugar-free sweetener. Whisk vigorously until the mixture is completely smooth and free of lumps. Ensure all ingredients are well incorporated.
⏱️ 5 min - 4
Pour the smooth cream cheese mixture into the prepared ramekin, filling it about two-thirds full.
⏱️ 1 min - 5
Carefully spoon the mashed raspberry mixture on top of the cream cheese base in the ramekin.
⏱️ 1 min - 6
Using a small knife or a toothpick, gently swirl the raspberry mixture into the cream cheese to create a marbled pattern. Be careful not to overmix.
⏱️ 1 min - 7
Place the ramekin on a baking sheet and bake in the preheated oven for 30 minutes, or until the edges are set and the center has a slight jiggle.
⏱️ 30 min•🌡️ 350 - 8
Remove the cheesecake from the oven and let it cool completely on a wire rack. This will take about 30 minutes at room temperature.
⏱️ 30 min - 9
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 30 minutes to allow it to fully set. For best results, chill for 1 hour or more.
⏱️ 30 min - 10
Just before serving, melt the chocolate (if not already melted) and drizzle it over the top of the chilled raspberry cheesecake.
⏱️ 3 min