Cheesecake Cupcakes

Name: Cheesecake Cupcakes
Prep time: 10 min
Cook time: 25 min
Total time: 1 h 35 min
Yield: 12 servings
Ingredients: 12 reduced-fat vanilla wafers; 8 ounces cream cheese; 1/4 cup sugar; 1 tsp vanilla; 6 ounces fat-free vanilla Greek yogurt; 2 large egg whites; 1 tbsp all-purpose flour; 8 oz strawberries; 8 oz blueberries

User Reviews

5.0

69 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 35 mins
Servings
12 servings
Calories
98 kcal
Course
Dessert
Cuisine
American

Cheesecake Cupcakes

Iris Warren

Report

Easy Cheesecake cupcakes made with cream cheese, Greek yogurt with a vanilla wafer crust topped with strawberries and blueberries.

Share:

I Made This!

51 people made this

Print

14 people printed this

Save this

41 people saved this

Ingredients

Servings

12 reduced-fat vanilla wafers
8 ounces cream cheese (1/3 fat, softened)
1/4 cup sugar
1 tsp vanilla
6 ounces fat-free vanilla Greek yogurt (I used Chobani)
2 large egg whites
1 tbsp all-purpose flour
8 oz strawberries (hulled and sliced thin)
8 oz blueberries

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Heat oven to 350F.
Line a 12 cup cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.
In a large bowl, gently beat cream cheese, sugar and vanilla until smooth using an electric mixer.
Gradually beat in yogurt, egg whites, and flour. Do not over beat.
Pour into cupcake liners filling half way.
Bake 20-25 minutes or until center is almost set.
Cool to room temperature then chill at least 1 hour in the refrigerator.
Before serving, top with fresh strawberries and blueberries.