Needless to say that this was our Valentine’s Day Dessert. Can you believe that this is “skinny”? This dessert was a hit…Low Points, Low Calories, Low Fat & Low Carbs! That isn’t icing on top….its just Fat Free Whipped Cream, heart sprinkles & a Chocolate Covered Strawberry. It is divine…try it out for yourself! I used my heart shaped spring form pans and was able to make 3 hearts and 15 cupcakes. If you are just making cupcakes it will make about 24.
Needless to say that this was our Valentine’s Day Dessert. Can you believe that this is “skinny”? This dessert was a hit…Low Points, Low Calories, Low Fat & Low Carbs!
Ingredients:
Directions:
Pre-Heat oven to 350 degrees
Prepare muffin/cupcake tins with foil liners (24); set aside
In a large mixing bowl: beat all the Cake Ingredients on medium speed until all well combined; set aside
In a medium mixing bowl: beat all the Cheesecake Ingredients on med/low until all well combined
Add Red Velvet Cake Mix to the all the cupcake liners, approx 1/2 full
Add an ice cream scoop size of the cheesecake mixture on top of the cake mix
Swirl with a fork to combine slightly and get a swirled design (see picture)
Bake for 25 minutes until the cheesecake is set.
Cook and cool until they come to room temp
Refrigerate in a covered container for minimum of 1 hour
Nutrition:
Serving Size 1 cupcake
Servings 24
- Amount Per Serving
- Calories 138.2
- % Daily Value *
- Total Fat 4.7g8%
- Total Carbohydrate 20.9g7%
- Dietary Fiber .5g2%
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Pre-Heat oven to 350 degrees
Prepare muffin/cupcake tins with foil liners (24); set aside
In a large mixing bowl: beat all the Cake Ingredients on medium speed until all well combined; set aside
In a medium mixing bowl: beat all the Cheesecake Ingredients on med/low until all well combined
Add Red Velvet Cake Mix to the all the cupcake liners, approx 1/2 full
Add an ice cream scoop size of the cheesecake mixture on top of the cake mix
Swirl with a fork to combine slightly and get a swirled design (see picture)
Bake for 25 minutes until the cheesecake is set.
Cook and cool until they come to room temp
Refrigerate in a covered container for minimum of 1 hour
Would I be able to make the cupcakes without the cream cheese filling?
Sure…I think they would still taste great 🙂
Should these cool before being put into the fridge? I would worry about condensation.
Thanks, Jess
Yes, you want to cool them to room temp prior to putting in the fridge 🙂
OMG that looks amazing delicious!! I am going to pin this in my healthy desserts board and make it for my husband’s birthday next week!
I made these for work, and they were a HUGE hit!! Thank you!!!
Can I make a cake using this recipe, instead of cupcakes?
I’ve never tried it as a cake…let me know how it turns out 🙂
Are these mini muffins?
These are regular sized cupcakes 🙂
Are they good without a topping? If not, do you have any other ideas for a topping?
We definitely ate a bunch without a topping & enjoyed them. If you would like a more traditional cream cheese frosting beat together the following ingredients until smooth & creamy:
8 oz 1/3 fat Philadelphia Cream Cheese
1 cup powdered sugar
1 tsp vanilla extract
Do these have to stay in the fridge to stay good or just for that initial one hour?
They should stay in the fridge.
do these freeze well?
I have never tried freezing them…..
Can I use plain greek yogurt instead of vanilla?
You can definitely substitute plain Greek yogurt. You might want to add some vanilla extract for extra flavor.
I made these today and I did not have success. First, I had enough batter from the cake mix to make just over 12 cupcakes. Second, the cheesecake mixture had TONS left over. Finally, the cupcakes looked great when they FIRST came out.. but after sitting for 2 minutes they were sunken in the middle. When you cut into one it was a goopy mess.
Hello Sheena 🙂 Have been enjoying your blog for a while now and just wanted to let you know I have added this recipe, with a link back to you of course, over at my blog. The family really enjoyed it ! Julie.
Thanks, Julie! 🙂
Seen someone asked about doing it as a cake, I was thinking the same thing – how did it turn out!? 🙂
Just finished a batch for Valentine’s Day. Fantastic! So moist and just the right amount of sweet. Thank you for the recipe.
I’m assuming you do not include the ingredients on the back of the rv box?
You are correct!
I made it in 2 8″ rounds and it turned out fine. I followed the cooking time on the box and greased and dusted the pans. I believe I ended up baking it for about 45 min (box said 38 but it was still gooey). I also added a pan of water to keep it a little more moist.
Do you know the sugar content per serving?
In the oven right now!!! I can’t wait to try them and share them. This combines two of my favorite desserts. I need to learn to trust the rising process though, I always overfill… My cupcakes are billowing over the top of the holders. Oh well!!
Great! Hope you enjoy them!!
I made these and they turned out delicious! I only used 1.5oz of Chobani in each mix because it is expensive. Also, they look great!
I would think you could use any, on sale greek yogurt……. Just thinking, I will make some tonight and use what I have on hand.
Pam, which brand did you use & how did it turn out?
Sorry, have not made them yet, had an accident and broke a bone in my foot/ankle…… I hope to try them soon! I really do think that any greek yogurt would work, and like she said on another comment, plain could be used and then add a little vanilla. Let me know if you try it. Good Luck, can’t wait, they sound awesome and healthier than most.
I know I can modify the filling by using Splenda, but how can I make the cake with out using a box mix, I’ve been on Atkins for almost 8 months and have lost 45 # but I need a cake mix with much less carbs since my daily intake is 30 carbs, can you help???
Gail, congrats on the weight loss….I support you on your efforts on finding a low carb dessert. Unfortunately, I don’t think this one can be modified to your needs…but you can try this one: http://culinarytuesdays.com/mango-cheesecake-cups/
These are low in carbs!! You can have 2!! Enjoy 🙂
Gail, I am totally thinking you could use the Pillsbury’s chocolate sugar free cake mix and add the ingrediants to convert to a red velvet cake. I have a friend who loves red velvet cake but is diabetic and I’ve been going to try it.
I make cup cakes like this but it chocolate it’s called black bottom cup cakes. Got out of cook book years ago. But I make it into a black bottom cake all the time.It’s a big hit with my family.We call it death by chocolate.
I was just wondering if this could be used with a scratch red velvet cake mix, because I have my own and I don’t like anything out a box.
I’m not sure….let me know how it turns out.
Hi! I found your recipe on Pinterest. You think you can modify to make blue velvet instead. Planning to make them for my son’s first birthday.
I think it should be fine but I haven’t tried it with blue velvet.
Quick question, I do NOT use the box directions to make the cupcakes, right? I use the cake mix in bag and then add your ingredients? Thank you
Lindsey, you are correct. Do not use the boxed directions.
Hello: Sheena
If a make this for a regular cake I want to cover with foundant and decorations. I need to keep the cake in the fridge all the time or I can put just for a couple hours.
Can I make them without yogurt?
Hello: Sheena
If a make this for a regular cake I want to cover with foundant and decorations. I need to keep the cake in the fridge all the time or I can put just for a couple hours.
Mariel, I wouldn’t take a chance…especially with all the dairy in the cake. I would let it set in the fridge, then remove to decorate & place back in fridge to store it. Remove the cake about an hour before serving. Hope that helps!!
Thanks I will do it like that thanks .
I made this in a bundt pan. It was fabulous.
Great to hear, Lori. Did you have to make any alterations?
No, I didn’t make any alterations.
I’ve made these twice and they collapsed both times.
The first time I took them out of the oven and they collapsed. Last night I left them in the oven until it cooled and they collapsed again. Once the timer went off they looked great but when I went to check on them 10 minutes later they collapsed 🙁 (I did not open the oven until they were cooled the second time)
Please help!
It sounds like for some reason your mixture is not firm enough. Is the cheesecake mixture thick enough and are you using just the dry part of the cake mix? Do not make the cake mix as directed.
Is the cake mix just prepared how it says on the instructions above or is it what the box says plus the instructions up top.
I found you on Pinterest a year or more ago and have been making these ever since. They are a huge hit with my family and everyone who tries them. I am about to make a huge batch for a charity bazaar. I’ll probably need to double even my planned batch so my family is still speaking to me after I donate it!
Do i have to use foil liners or i can get away with using paper liners?
Made these with lemon cake mix and they were wonderful! Not even sure I will put cool whip on them because they are that good!