Low Carb Cheese Cake Cups w/ Strawberry Reduction

July 25, 2010

Low Carb Cheese Cake Cups w/ Strawberry Reduction

On my mission to continue on the path of a low-carb diet, I’ve created a cheese cake that is easy to make. It is a no bake recipe and it is bound to satisfy the sweetest tooth. The subtle coffee notes and layers of strawberry tickle your taste buds. Give it a Try!


2 8oz Neufchâtel Cheese, softened -Cream Cheese, but with less fat
4 Tablespoons of Splenda (or sugar alternative of choice)
1 cup of strawberries (frozen is easiest)
1 heaping Tablespoon of sour cream
1 tsp vanilla extract
1/2 teaspoon of lemon zest
1/2 cup of brewed coffee (left over from your morning pot is fine)
1/2 cup of water
1 packet of Knox original gelatin
4-5 Ramekins, sizes may vary.


On a low simmer, reduce strawberries and 1 Tbsp of Splenda in a medium sauce pan for about 10-15 mins until strawberries become thick and syrupy. In a small bowl mix 3 Tbsp of Splenda and gelatin. Set aside. In small saucepan combine water and coffee and bring to a boil. Combine liquid to Splenda/gelatin mixture and stir until evenly dissolved. Combine Neufchâtel Cheese, sour cream and vanilla to your mixing bowl (I happen to use a Kitchen Aid, but a handmixer and bowl is fine) and mix until smooth. Next, slowly beat in the gelatin mixture until, once again, smooth. Next, pour bit of the cream cheese mixture into ramekins and add a dollop of the strawberry reduction. Add another layer of cream cheese mixture and let the surface settle a bit, then top off with a few more dollops of strawberry reduction. Repeat process until you have filled all of your ramikins. Let chill for 3 hours until they have taken shape. You’re now ready to serve and eat. A delicious alternative!

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