Caramel Cheesecakes with Sucanat

This rich creamy cheesecake may only have five ingredients but is oozing with an abundance of flavors

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If you’re in the mood for a sweet, delicious and individual-sized dessert, look no further. This caramel cheesecake is perfect for date night and an easy form of cheesecake, which is normally quite a difficult recipe to make. The use of Greek yogurt provides a healthy, whole source of protein and organic cane juice has a plethora of surprising benefits like enhancing liver function, easing digestion and keeps bad breath and tooth decay at bay. Of course, experts recommend taking sugarcane in moderation.

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Prep Time
15 min
Cook Time
30 min
45 min


  • ⅓ cup Sucanat
  • 6 oz light cream cheese
  • 2 large eggs
  • ¼ cup nonfat plain Greek yogurt
  • ⅓ 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
  • Fiber Content 0 g
  • Protein Content 6 g
  • Saturated Fat Content 3 g
  • Sodium Content 173 mg
  • Sugar Content 22 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g