Chocolate Cheesecake Cups

By J Kate

Smooth chocolate cheesecake snacks topped with fresh raspberries are sure to satisfy your sweet tooth.

Chocolate Cheesecake Cups
photographer: Nikki Sheriff
  • 2 (8-oz) packages of cream cheese

  • 1/3 cup unsweetened cocoa powder

  • 1/3 cup Splenda

  • 1 oz unflavored gelatin

  • 1 cup boiling water

  • Raspberries, optional garnish

  1. Dissolve gelatin powder in 1 cup boiling water stirring to make sure it's fully dissolved.

  2. In large mixing bowl cream together softened cream cheese, cocoa powder and sweetener until it starts to blend together.

  3. While mixing cream cheese combo, gradually add the gelatin mixture, with mixer on low so not to splatter too much.

  4. When fully blended, pour into 10 snack-cups and refrigerate about an hour until set.

  5. Keeps covered in the fridge for a week. Add raspberries for a garnish (raspberries not included in the nutritional facts).

Nutritional Facts

Serving Size 1 snack cup
Calories - 164
Total Fat - 16g
Saturated Fat - 9g
Sodium - 166mg
Carbohydrates - 4g
Fiber - 1g
Sugars - 2g
Protein - 3g

dessert ultra-low-carb gluten free calcium vitamin d

26 replies

Nelbel 2016-08-21 11:36:43 -0500 Report

I am about to look up and see how much sugar are in raspberries have then strawberries

Nelbel 2016-08-21 11:29:19 -0500 Report

I do not like Splenda in this recipe I would not recommend to use Splenda in this recipe

KDinMD2 2016-07-14 10:05:53 -0500 Report

Truvia has sugar in it. Just saying. I have used it in my baking and it makes my blood sugar go up. Has anyone tried it with just one sweetener like stevia? So far most recipes I have tried have a strange taste or just don't seem sweet enough. If you have a problem with the topping, it really doesn't take much time to make whipped cream with "real" whipping cream. I am low carb. I have lowered my insulin use and lost 30 pounds so far on Atkins.

ohneclue 2016-07-07 14:53:32 -0500 Report

Cool Whip is nothing but a transfat fake food. It's second ingredient after water is hydrogenated fat. And it is NOT the zero calorie food that most people think it is when you add a dollop of it here and there. I agree that 1/3 cup Splenda is a bit much and can leave a bitter taste. Next time, don't use as much Splenda. Unless you're doing some baking, just use a packet or 2 or maybe 3, whatever you are used to using in something like your iced tea. Strawberries have more calories and sugar than do raspberries so they are not as good a diabetic choice. They have 3 times as much sugar as raspberries and far less fiber to offset the sugars in them. I understand they taste good but they are not as diabetic-friendly as raspberries and blackberries because of their higher sugar content. Strawberries do not meet the 5 grams fiber for every 15 grams sugar guideline for better fruit choices to eat.

jcoahum 2015-04-06 10:33:23 -0500 Report

We liked this quite a bit. The texture was pleasing, and it definitely is reminiscent of chocolate cheesecake. Next time I make it, though, I think I will experiment with the amount of sweetener. I felt it was just a little bitter. We put a small dollop of Cool Whip on top to sweeten it up.

fluffytuf 2014-02-20 17:59:01 -0500 Report

This looks good. I've heard bad things about Spenda, and do continue to use the little packets on occasion. For cooking, I use the measure to measure form of Stevia or Truvia. Is this harmful too?
By the way, I really appreciate having BOTH opinions on anything…be it recipes or books, negative and positive. If the only comments I read were the good ones, I wouldn't be able to make an informed decision to try something. I want to hear all sides of the spectrum, so voice away, folks.

Valika 2014-02-05 00:26:49 -0500 Report

I wish medical professionals would stop advising the use of the harmful Splenda.

ohneclue 2014-01-16 18:58:22 -0500 Report

This can hit the sugar taste and rich mouth feel button with minimum damage! Great recipe but I will have to try it for sure. I miss cheesecake

Type1Lou 2013-08-27 15:46:24 -0500 Report

I made these once and will not be making them again…just didn't care for them. I found them bland. In reply to Mona1942, I've found it helpful when people give both positive and negative responses, after all, we're all different!

elaineg 2013-08-11 07:11:35 -0500 Report

this really worked well. since my diet doc says no splenda or aspartame, I subbed in 1 and 1/4 cup of xylitol and used hershey's special dark cocoa. It filled 12 muffin cups (use papers) and you could use mini muffin cups for a lower calorie treat. I fit this into my 1000 calorie low carb diet.

Mona1942 2013-08-10 19:56:13 -0500 Report

Why do people post things they DO NOT LIKE or DO NOT USE…if you don't like certain things or use certain items, keep it to yourself, it's really not very interesting. This is a great recipe for alot of us.

jenswan 2013-08-06 17:11:24 -0500 Report

I'd sub Swerve for the Splenda — both measure the same as sugar but Swerve doesn't have the chemicals.

Triple L-WI
Triple L-WI 2013-07-11 16:04:09 -0500 Report

I don't use Splenda - too many chemicals - and I don't use Cool Whip - partially hydrogenated oils.