Mini cheesecake cupcakes made with Greek yogurt and cream cheese with a vanilla wafer crust topped with strawberries and blueberries to create a red, white and blue dessert using Mother Nature as my source for food coloring.
These are the perfect Memorial Day weekend treat, they taste too good to be under 100 calories!
And if you prefer a lemon dessert, try these lemon cheesecake cupcakes instead. If you want them gluten free, leave out the vanilla wafer, the points become 2 pts plus instead.
Red, White and Blueberry Cheesecake Cupcakes
Servings: 12 • Serving Size: 1 cupcake • Points +: 3 pts • Smart Points: 4
Calories: 98 • Fat: 4.3 g • Protein: 3.6 g • Carb: 10.5 g • Fiber: 0.3 g • Sugar: 7.6 g
Sodium: 29.5 mg
- 12 reduced fat vanilla wafers
- 8 oz 1/3 less fat cream cheese, softened
- 1/4 cup sugar
- 1 tsp vanilla
- 6 oz 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
Heat oven to 350°.
Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.
Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free 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.