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cheesecake custard cups

One of my simplest recipes with built in portion control! I whip up a batch of these in my blender and pour into ramekins for single serving desserts. I also bake them in a water bath which I will explain. The texture is very much like a cheesecake but the flavor is not quite as tart as a traditional cheesecake due to the additional eggs. I call these cheesecake custard cups because they taste like a perfect hybrid between the two.


One 8 oz. block of cream cheese. I prefer Philadelphia 5 simple Ingredients (.7 net carbs per ounce)

4 eggs

1 tsp. vanilla

1/4 c. sweetener

1/2 c. heavy whipping cream


Place all of your ingredients except for the heavy whipping cream into your blender. I start on low speed and gradually increase as my ingredients incorporate. Once everything seems to be mixed well I turn the blender off and scrape the sides down with a spatula to make sure there aren’t any chunks of cream cheese stuck to the inside walls of my blender. It happens! Replace the lid and turn the blender back on and let it mix on low or medium speed until it looks creamy and smooth. When it looks ready I put my blender on the lowest setting possible and slowly pour in the heavy whipping cream through the opening in the blender lid. I don’t put it in right at the beginning because I don’t necessarily want to whip it up too much. I enjoy the dense, cheesecake like texture of this dessert. As soon as I’m done pouring the whipped cream in I turn my blender off. Pour the mixture into any sized oven safe ramekins. I have 4 medium sized ramekins that I love using for this dessert and I’ve now made it enough times to know exactly how much to pour into each! I put my ramekins into a deep lasagna pan and pour water into the pan until the water line is even with the custard line in the ramekins. This is called a Bain Marie, or water bath. You can learn more about this technique here! The basic idea is that water can only get so hot. After water reaches 212 degrees Fahrenheit it becomes steam and will evaporate. Baking something in a water bath keeps the edges from getting too hot and browning. If you bake in a water bath you won’t get crispy edges, just a lovely, consistent texture all the way through.

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If you are concerned about the weight of the pan and moving it into the oven with the water in it, you can place your pan in a 325 degree preheated oven and then pour the water into the pan. Bake for 90 minutes at 325. You can check your cups at 60 minutes to see if they have set up yet. I give the oven rack a bit of a jiggle to see if they are still liquid or approaching cheesecake territory. Be very careful of the water as it will be extremely hot! As always, every oven is different. You may need more baking time or less. At 90 minutes I turn the heat off and open the oven door all the way to allow them to begin cooling a bit before I take out the tray. A heavy lasagna pan full of boiling water is a bit scary so I usually let them cool for 30 minutes before I remove them from the oven completely. You can make the custard a day ahead of time if you wish and bake them up the next day. I prefer them the day after baking after they have set up and spent a night in the fridge :)

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This cup was enjoyed outside, the day after baking with a bit of whipped cream and sugar free raspberry sauce.

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