With the cheesecake cupcakes festive shades of red, white and blue, and featuring a bounty of summer berries, these are perfect for picnics and holiday barbecues. No need to turn on the oven in the hot weather, or fuss with whether the cheesecake is done. Just mix, pour and stick in the fridge. Two hours later, let the party begin!

Makes 12 servings


  • 2/3 cup crushed graham crackers
  • 2 tablespoons granulated no-calorie sweetener
  • 3 tablespooons butter, melted
  • 8 ounces tub-style reduced-fat cream cheese
  • 8 ounces nonfat cream cheese, room temperature
  • 1/3 cup granulated no-calorie sweetener (or 8 packets)
  • ½ cup light sour cream
  • 1 cup light whipped topping
  • ¼ teaspoon almond extract
  • 1 cup blueberries
  • 6 medium strawberries, stemmed and halved


  1. Line 12 muffin cups with cupcake liners. Lightly spray the liners with cooking spray.
  2. In a medium bowl, mix together the graham cracker crumbs, 2 tablespoons sweetener, and butter. Press 1 rounded tablespoon into the bottom of each muffin cup. Place in the refrigerator to chill.
  3. In a medium bowl, with an electric mixer on low speed, beat the cream cheeses, 1/3 cup sweetener, and sour cream until smooth. Beat in ½ cup of whipped topping and the almond extract. Fold in the remaining topping.
  4. Spoon the cheesecake filling into the crusts and smooth the tops. Place a strawberry half in the center of each cheesecake and arrange the blueberries around the strawberry. Place cheesecakes in the refrigerator and chill until set, at least 2 hours.
Nutrition Facts
Serving Size: 1 Cupcake
Amount Per Serving
Calories: 150
Total Fat 7g
Saturated Fat 5g
Trans Fat 0g
Cholesterol 20mg
Sodium 250mg
Carbohydrates 13g
Fiber 1g
Sugars 6g
Protein 6g

Food Exchanges: 1 Starch, 1/2 Lean Meat, 1 Fat
Carbohydrate Choices: 1
Weight Watcher Point Plus Comparison: 4

Marlene Koch

Marlene Koch, RD, (pronounced "Cook") has specialized in delicious food and healthy lifestyles for over twenty years. Thus, when Marlene realized she couldn’t bake a delicious cake without sugar for her stepdaughter newly diagnosed with type 2 diabetes, she set out to find the sweet solution! Marlene is now a foremost authority on sugar and sugar substitutes and the author of the best-selling healthy, low-sugar hardback cookbook series which includes Unbelievable Desserts and Fantastic Food with Splenda, and her newest release, Marlene Koch’s Sensational Splenda Recipes: 375 Recipes Low in Sugar, Fat and Calories (M.Evans publisher). With combined sales of over 600,000 copies, Marlene and her books successfully bridge the gap between good food and good health!

Marlene graduated Magna Cum Laude with a degree in nutrition from U.C.L.A. in 1986 and is one of a select group of dietitians to hold an advanced certificate in Child and Adolescent Weight Management from the American Dietetic Association. Combining her love of food with her educational foundation, she has held such positions as Hospital Foodservice Director, Nutrition Professor, Cooking Instructor for the Columbus State Culinary Academy and as a national nutrition educator to chefs for the American Culinary Federation. Her passion for teaching others how to make healthy food taste delicious also extend to her private nutrition practice specializing in weight loss, diabetes, and wellness.

Marlene loves to teach (and to eat!); her energetic and upbeat style has made her a popular food and nutrition speaker for organizations such as the American Diabetes and American Heart Associations and sought after for television and radio appearances which have included affiliates for ABC, NBC, CBS, FOX and Shaw TV (Vancouver) and radio stations nationwide.

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