Cheese Cake Cups...one of our own

Well, I've got one of my own Pinstrosities for you today. In fact, I made it just a few hours ago and I'm quite disappointed. Here's how it goes...

The Original Pins

I saw this recipe for Strawberry Shortcake Muffins (gluten free and sugar free!) and I had/have been craving them all day. They just look SO good. 

http://dashingdish.com/recipe/strawberry-shortcake-muffins/

Well, I don't have yogurt in my house today, nor do I have the ability to get any unless I want to walk 20 miles into town. Not so much. So then I get the brilliant idea...I don't have yogurt but I have cream cheese. So I look up baked cheese cake and baked cream cheese cup recipes. 

(like this one)

http://glutenguide.blogspot.com/2006/12/gluten-free-cheesecake-better-than.html

I was trying to keep it as low on sugar, carbs and fat as I could (I know...why try? Those there are the best parts of food, right?), so I decided to try substituting Truvia for the sugar. I mixed it all up, added berries, poured the batter in 12 baking cups and stuck 'em in the oven. Only, for some reason I had the oven at 400 and not 350. I'm not really why I did this. I don't actually remember turning it up to 400, but I was singing along to Pandora and probably wasn't paying attention. I realized my temperature issue after they'd been cooking for about 10-15 minutes and turned it down to 350, but by then the damage was already done. 

Well this is what I got. 

The Pinstrosity

The middle was runny, the edges were stuck to the paper. Stuck as in I couldn't peel it off at all. I even ate half of the paper on one before realizing it. They don't taste bad, but not good either. They just taste. And you can get so little out of each up it's not worth the effort. So much for my scrumptious sugar free, low carb, low fat dessert. 

If I try this again before I'm done with the sugar-free deal I'll make a quarter batch (I made a half batch for this trial run) and I'll bake it at 350 from the beginning and see if that makes a difference. Oh, and I won't be using paper liners with this again. Silicone cups maybe? I'm curious if the texture was partly from using Truvia instead of Sugar. 3/4 tsp of Truvia = 2 tsp of sugar, so I used way less volume than was called for, and perhaps this needs the volume to make it bake up just right. 

When I'm off this sugar-free/low-carb deal, I'll just turn this into a full blown cheese cake.