Caramel Cheesecakes

Our cheesecakes are sure to impress for reasons threefold: they're individually plated and smothered in caramel sauce, use just five ingredients, and they boast a low calorie count.
caramel cheesecake

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  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 1/3 cup Sucanat
  • 6 oz light cream cheese
  • 2 large eggs
  • 1/4 cup nonfat plain Greek yogurt
  • 1/3 cup organic evaporated cane juice


  1. Preheat oven to 350°F.
  2. In a small saucepan, combine Sucanat and 2 tbsp water. Place on medium-high heat and bring to a boil. Continue boiling gently until slightly thickened, 30 to 45 seconds. Divide mixture evenly among 6 4-oz ramekins.
  3. In a food processor fitted with a steel blade, pulse cream cheese, eggs, yogurt and cane juice until well combined. Spoon into ramekins over top of Sucanat mixture, dividing evenly. Set ramekins inside a 9 x 13-inch baking pan and fill pan halfway with warm water. Transfer pan to oven and bake for 22 to 30 minutes or until the tip of a knife inserted into center of cheesecakes comes out clean. Turn oven off and let cheesecakes cool to room temperature inside oven (this will help prevent cracking).
  4. To serve, run a knife around the inside edge of each ramekin to loosen cheesecake. Transfer ramekins to a pan of very hot water for 5 minutes to loosen caramel, then remove from water and carefully invert onto serving plates. (
  5. NOTE: Don't skip this step! To serve, the caramel must be re-warmed in order to loosen and allow cheesecake to be released from ramekin.)

Nutrition Information

  • Serving Size: 1 cheesecake
  • Calories: 167
  • Carbohydrate Content: 23 g
  • Cholesterol Content: 84 mg
  • Fat Content: 6 g
  • Protein Content: 6 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 173 mg
  • Sugar Content: 22 g