Lemon Cheesecake Yogurt Cups

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These lemony cheesecake cups are made with Greek yogurt topped with fresh berries. Light, creamy and virtually guilt-free!

These lemony cheesecake cups are made with Greek yogurt topped with fresh berries. Light, creamy and virtually guilt-free! Lemon Cheesecake Yogurt Cups

Something about lemon says summer to me, perhaps it’s the color? I’m not quite sure but I do know the color yellow makes me happy and so do these little portion controlled cheesecake cups. Although these are meant for dessert, I figured cream cheese, fruit and yogurt could easily be enjoyed for breakfast. And that is exactly what I did this morning.

Use whatever berries you want or a combo of mixed berries, you could even top it with pie filling. I actually made these two ways, one way as seen in the photo, the second way I added the berries to the cheesecake cups before I baked them so the berries baked in with the cheesecake. Both ways are equally good, but the berries on top made for a prettier photo.

Mom always put vanilla wafers on the bottom of her cheesecake cups which is such a simple low-fat solution to create a crust. When the cheesecake cups bake, the cookies soften and all the flavors work together. Diabetics can use Splenda in place of sugar.

These lemony cheesecake cups are made with Greek yogurt topped with fresh berries. Light, creamy and virtually guilt-free!
These lemony cheesecake cups are made with Greek yogurt topped with fresh berries. Light, creamy and virtually guilt-free!
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Lemon Cheesecake Yogurt Cups

4
3
4
SP
108 Cals 3.5 Protein 12 Carbs 4.5 Fats
Prep Time: 10 mins
Cook Time: 25 mins
Cooling time: 30 mins
Total Time: 35 mins
Yield: 12 servings
COURSE: Dessert, Snack
CUISINE: American
Lemony cheesecake cups made with Greek yogurt topped with fresh berries. Light, creamy and virtually guilt-free!

Ingredients

  • 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
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp all purpose flour
  • 24 blackberries

Instructions

  • 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, lemon juice, lemon zest and flour. Do not over beat.
  • Pour into cupcake liners filling half way.
  • Bake 25 minutes or until center is almost set.
  • Cool to room temperature. Chill a few hours in the refrigerator.
  • Top with fresh berries and powdered sugar if desired.

Nutrition

Serving: 1cupcake, Calories: 108kcal, Carbohydrates: 12g, Protein: 3.5g, Fat: 4.5g, Saturated Fat: 3g, Cholesterol: 6.5mg, Sodium: 108mg, Fiber: 1g, Sugar: 9g
Blue Smart Points: 4
Green Smart Points: 3
Purple Smart Points: 4
Points +: 3
Keywords: easy lemon cheesecake, healthy lemon cheesecake, lemon cheesecake, lemon cheesecake recipe, weight watchers cheesecake

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162 comments

  1. Are these ‘mini’ cupcakes or regular size? 

  2. I wonder if these would be good with a Trader Joe’s triple ginger snap cookie instead of the vanilla wafer????

  3. I made these for Father’s Day dinner. My dad can’t eat dairy other than cheese so I made them with almond and cashew yogurt. They were a big hit with even the pickiest eaters. I was not a fan. I would make them again with regular yogurt and definitely more lemon juice and zest. I used strawberries and blueberries instead of blackberries. 

  4. What do you think of switching lemon for lime as kinfod a key lime thing? What would you recommend for a garnish on top?

    • I haven’t tried but I think it would be fine! Maybe top with raspberries? Check this recipe too https://www.skinnytaste.com/key-lime-yogurt-pie/

  5. Hi, Gina. Will you double check the points for this recipe? I just put all the ingredients into the WW recipe builder and it gave me 5 FS points for each. But, even it’s 5 points, this is a great dessert. I’ve made it before and it was a HUGE hit.

    Below is what I had entered.

    Ingredients
    12item(s)reduced fat vanilla wafer(s) 13 Points
    8ozPhiladelphia Cream Cheese, 1/3 Less Fat 24 Points
    1⁄4cup(s)sugar 12 Points
    1tspvanilla extract 0 Points
    6ozfat free vanilla Greek yogurt 5 Points
    2item(s)egg white(s) 0 Points
    3Tbspfresh lemon juice 0 Points
    1Tbsplemon zest 0 Points
    1Tbspwhite all-purpose flour 1 Points
    1cup(s)fresh blackberries 0 Points

  6. I was wondering if Skyr (a type of Greek yogurt) could be used instead of the regular yogurt or would it be to thick?

  7. Pingback: 9 Lively Lemon Recipes | MyFitnessPal

  8. Pingback: 9 Lively Lemon Recipes – Fine Health Tips Collect

  9. I made these without the cookie bottom and they were awesome!

  10. For more lemon flavor, add lemon extract in place of the vanilla extract.

  11. Gina,
    Have you tried this with pumpkin? I’m looking for a low carb/low sugar alternative to Pumpkin pie for Thanksgiving for diabetic family members.

  12. Do you think ginger snaps could also work as a crust?

  13. I just made these since I had a brick of cream cheese to spare. I broke up bits of graham crackers as the base and they turned out fabulous!

  14. Since February is "National Heart Month" and next week is V-Day, my company sponsored a healthy dessert contest today. I would like to let you know that these cheesecake cups won me first place in that contest! 🙂 I credited your website of course. Thank you for sharing such a wonderful, light dessert that everyone enjoyed!

  15. A great recipe! Thanks for mentioning that diabetics can use Splenda instead of sugar. But one other observation is that low fat and fat free has more sugar content. As a diabetic I just used the regular product if sugar free cannot be found.

  16. These were delicious! So perfect for a weeknight dessert. Easy to make, and easy to control on the portion. I made these just as directed, and they came out just perfect. Yum!

  17. Gina,

    Do you think it would be fine to use the green mountain farms greek cream cheese in this recipe?

  18. These are amazing. I'm not a lemon fan so I made them with strawberry greek yogurt, some jam and cut up strawberries instead of the lemony stuff.. still turned out fabulous.

    Thank you!

  19. If you are in NYC and want to try them without all the effort, I just posted them to Mealku – going to make them Sunday, so order them today and get a few delivered to your door 🙂

  20. Would using plain greek yogurt make much of a difference than using vanilla greek yogurt? If it does, what should I add into the plain greek yogurt to make it taste like the vanilla one?

  21. Using 3 of your amazing recipes for dinner tonight and I think I'm looking forward to this one the most!!

  22. I made these, and the Nilla wafer on the bottom got soggy after putting them in the fridge. Any suggestions? thanks!

  23. I made these, and the Nilla wafer on the bottom got soggy after putting them in the fridge. Any suggestions? thanks!

  24. I made these exactly as written (used blackberries and decided to cook them in the batter). Easy and absolutely delicious! I chose these for a luncheon I hosted in which someone who fairly recently had a lap band surgery was attending (so thought a smaller, lighter choice for dessert might be good) and they were gobbled up by EVERYONE. Will make them again and again, and the possibilities are endless with respect to toppings. THANK YOU SO MUCH! (Did I mention I'm not a baker…at all?!)

  25. Hi Gina! I live in the US, but my family is in Germany and my mom is on weight watchers but there are no vanilla waivers in Germany! Could.you also use other cookies as long s they fit into the cupcake pan??

  26. I made a peppermint version of this by using Keebler Grasshopper cookies (aka Thin Mints) as the crust and using 1 teaspoon of vanilla and 1 teaspoon of peppermint extract. I finely chopped around 6 peppermint white chocolate Hershey's Kisses because I didn't have any candy canes or mints laying around and to give some red flecks. They turned out great! I love this recipe and changing up the flavors!

  27. These are great. I enjoy the lemon flavor. The berries and dusting make them rock!

  28. These are so good! I spaced out and forgot to buy the cookies (had planned on using gingersnaps), so I ended up making a graham cracker crust that I found on Weight Watcher's site. I'm a calorie counter, not actually a WW, so I don't know if that changed the points, but it made the calories go up to 130ish. I topped w/ a bit of raspberry jam since I don't like whole berries. Very good! Taking them tonight to my aunt who has been having some health problems, cheesecake is one of her favorite desserts so I'm sure she'll love these.

    To Anonymous, I don't think these would mail very well, it'd be hard to keep them cold, even with ice packets, plus they're a bit fragile.

  29. Hey Gina, I have friend that loves these and I would like to send them to her in the mail. Do you think these would stand up to being sent through the mail if done properly? Maybe with some ice packets or something?

  30. Thanks Gina! I've made these twice, and they were fabulous both times! I topped with strawberries and white chocolate chips, and the second time I used lemon cookies in the bottom. Yum!

  31. Are the points the same if you use splenda? Making them for my mom and I know nothing about weight watchers points.

  32. I made these last night to take to my family's picnic today. They were a huge hit! Thanks for a delicious and easy recipe!

  33. Holy mackerel! I just pulled these out of the oven 30 min ago. On the way to chill in the fridge, one mysteriously popped out into my hand and I decided to sacrifice it for a taste-test on my boyfriend — he loved it (and so did I, of the small nibble I got!). Very pleased, I took some of the suggestions above and baked blueberries right in. Going to make a double batch tomorrow morning and make the rounds to the neighbors!

  34. I just made these tonight and they are amazing! I used low fat vanilla yogurt instead though. I will make this over regular cheesecake any day! It's a lot like the lemon raspberry cheesecake from cheesecake factory. 🙂

  35. They turned out great! Thanks for another wonderful recipe.

  36. Great recipe! I put lemon wafer from TraderJoe''s in the bottom instead and it was delicious. I though maybe I would try the chocolate wafer or gingersnap wafer with the lime. I can't wait to try it. I pulled off the cupcake wrapper to serve and it was perfect! Thanks for such a great recipe

  37. Another fabulous recipe from your site!!! I made these last night and they were a HUGE hit! I used the Chobani lemon yogurt as another poster recommended and it was delicious!!! I can't wait to try them again with different flavor combinations.

  38. Just made these on the weekend for a bachelorette party dinner I was hosting – they were a huge hit! I poured half the batter in each cup, put in a couple blueberries, then filled up with the rest of the batter. Having the fruit baked in, as well as topped with strawberries gave it a nice texture and taste profile. No one could believe they were so low-cal! I LOVE your site!

  39. Once again–Outstanding! I have to admit I did turn these little delights into a 4 point elegent dessert. I made a lemon curd which was enough for at least 15 so my calculations would be 1 extra points plus. I must have picked up this idea from another reviewer. They were certainly a hit and I had enough to send some home with our company so we were only tempted 2 more nights but my husband and I shared 1 so it was tasty but not bad on the points. Oh, I also added blueberries and a sprig of mint. Very pretty and sooooo good! P.S. I read all the reviews before checking out the recipes and find this most helpful. Thanks again Gina and all your followers.

  40. We did not have quite enough yogurt so I used a Few Ounces of Sourcream & it still came out Perfect!…Great Recipe!!!…we will be useing it for our 8th Grade Promotion Ceramony Saturday night with Fresh Cherries

  41. Hi! So excited to try this recipe and love your site! Do you know if this could be made in a 9×9 baking dish (perhaps doubled)?

  42. If you keep them refrigerated, how long will they last. I'm thinking of making some this weekend and I want to take some of them to my sister next Thursday for her graduation.

  43. These are so amazingly delicious! Mine didn't turn out super lemony like I expected. I love lemon – so I will probably add more lemon zest next time. Or maybe I'll use the lemon-flavored greek yogurt instead of vanilla.

  44. Just made these! Have a feeling most of them will be going back to college with the kiddos. They're very popular!

  45. I just popped these in the oven but used low fat strawberry cream cheese. Hoping they turn out good. So many possible variations on flavours and toppings.

  46. Did you know that if you nix the vanilla wafer it's only 2 points per cupcake? Worth it, in my opinion. (or use 1/8 graham cracker for each, points stay the same)

    Amazing! These are exactly how you described – light, creamy and delicious.

  47. Gina, curious if you have ever made a version of these with chocolate instead of lemon, if so, how much cocoa did you use?

  48. My sister and I made these yesterday and they turned out great — so yummy and pretty! We made them in a mini cupcake tin and it made about 36 (maybe 1pt each?). The nilla wafers wouldn't fit in the bottom, so we had to crush them, add a little melted butter (shh…), and press them into the bottom of our mini cupcake liners to make the crust. We cooked them for about 15 minutes, topped them with a stawberry slice, and then proceeded to eat about 6 of them. It's a good thing they are so low in points!

  49. I made these little cuties this weekend. I knew they would be great just from a taste of the batter. I was even able to find blackberries so I could match the recipe exactly. This was a perfect light dessert — just 4 or 5 bites of perfect lemony cheesecake. All this and only 3 points! Incredible. I love that it makes twelve. I sent some home with my guests and still still had enough for dessert again today.

    My hubby has to bring a healthy/low sugar dessert to a meeting next week so I'll make these again but use Splenda instead of sugar.

    This recipe is a keeper! Thank you.

  50. The taste was refereshing, but I made them the day before, and I found the vanilla wafer got soggy when left in the fridge. I think next time I would make with ghram cracker crust.

  51. HOLY COW!!! These are so amazing! I was so proud of them I had to bring them in to work and EVERYONE was impressed. Your blog has become my new favorite place to browse!!

    Kristina ~ Frederick MD

  52. Ok, so we're going to a dinner party and I was told to bring a "healthy" dessert. I chose these. I just put them into the pan and I cannot stop licking the batter in the bowl. OMGoodness! I cannot wait to see what these come out like. Going to serve a blueberry reduction sauce over them. 🙂 Yum!!!

  53. Wow, another amazing recipe. These are delicious.

  54. Just made these tonight. They smell so good. Can't wait for them to cool off so we can try them!

    BTW, they came out to 3 pts+ on Recipe Builder for me. (Sandi, you may want to re-check your entries!)

    Thank you for all the great recipes!

  55. These sounded so good and since I LOVE Chobani I decided to make them. I recently became addicted to the new blood orange flavor so I substituted it for the vanilla Chobani, lemon and lemon zest. They are delicious topped with fresh strawberries! Per Recipe Builder they came out to 4 pt+ each but well worth it to me 🙂

  56. hi Gina!
    I love your recipes! Do you think I could omit the lemon all together and add pumpkin and pumpkin pie spice to make them holiday friendly?

  57. I'm sorry, I don't have that info, I'm guessing 1 point less.

  58. What would be the old points if you didn't use sugar, but used Splenda instead?

  59. These sound divine! I think I might change it up and use a flavored yogurt like the Chobani 0% black cherry. Thanks for sharing!

  60. Could you make this as a regular cake? Trying to find something special to make for my mother-in-laws birthday.

  61. These were awesome!!! I poked blueberries into the cakes before I baked them. So good!!!!

  62. Taste too good to be a "diet" dessert! Easy to make, and taste great! Used raspberry blueberry mix. Only complaint I had was the fruit rolled around (or off) when the liner was taken off. Texture was creamy and loved the lemon zest! No left overs after our family event =(

  63. Just pulled these out of the oven. I making them for dessert for a dinner party Im having tonight. Of course I had to try one for myself and oh my goodness it is delicious! I made a blueberry compote to go on top with fresh blueberries, sugar, water and some lemon on the stove. The combination was absolutely amazing. I know Im going to make this one again and again.

  64. This is such a great recipe. I made them a few weeks ago and took them to a cookout. I topped them with a blueberry sauce I made using fresh blueberries a little water and a couple packets of Truvia. I cooked that on the stove for about 10 minutes and let it reduce then topped each mini-cheesecake with the sauce. No one could tell they were diet friendly. I couldn't even tell! I felt a little guilty eating one thinking "It has to be more points". But its not and that's why its such a great recipe!

  65. I made these with raspberries because they were cheaper. SOOOO yummy and easy to make! What a hit. I will keep this recipe! Thanks Gina!

  66. Just made these today and they are amazing!!! They are so easy to make and an amazing treat!!!

  67. Made these today. They were delicious! Tangy with just a hint of sweetness! Holding onto this recipe. I made mine with frozen blueberries mixed in.

  68. I tried a different variation using…
    24 ginger snap cookies instead of Nilla wafers
    3 oz 1/3 less fat cream cheese, softened
    8 oz goat cheese, softened
    1/4 cup sugar
    1 tsp vanilla
    6 oz fat-free Chobani lemon Greek yogurt
    2 large egg whites
    4 tbsp lemon juice
    1 tbsp lemon zest
    1 tbsp all purpose flour
    for the crust/filling…

    then made a lemon curd from scratch – chilled that and then swirled it on top of the filling before popping them in the oven for exactly 25 min (that was dead on for my oven).

    then topped with raspberries. Somehow it made 24 cups – they were a little less full than Gina's looked though…It was probably the additional 3oz of cheese that made it go further…

    They were really good 🙂

  69. These are just right! Love the addition of the lemon, all cheesecakes should have it…so refreshing! I only have plain greek yogurt on hand so I added 2 tablespoons of coconut nectar. They turned out incredible! And…coconut products are the new healthy it food!

  70. Could you do this with key limes for a summer key lime cheesecake?

  71. Loved these. Could not find vanilla wafers anywhere so used Mr. Christies chocolate wafers instead (points worked out the same) and they tasted wonderful. A big hit with my husband too.

  72. These were very yummy! I made them for a party yesterday and everyone raved about them. I topped mine with a fresh raspberry (best looking fruit available at the store) and it was a great combination with the lemony cheesecake. Thanks for another winner. Kristina

  73. aww!

  74. Uh-mazing! You got the perfect cheesecake texture. my 4 year old said, "I ate all my fish taco, even though it was yucky" just so he could have dessert 🙂

  75. These were a hit at my house! And super easy. I will be making these again and again!!

    Mandy

  76. To the person asking about gingersnaps, I think so, why not!

  77. I made this for dessert tonight and it was delicious! My 3 year old son Noah loved it too 🙂 We served ours with strawberries and it was delicious. I will defintiely mnake this again 🙂

  78. Anyone know how much Splenda equals a cup of sugar?

  79. Emma, I guess I should count my lucky stars I have a good relationship with my mother in law, glad she approved!

  80. I made this for a memorial day cook out at my super critical mother in law's house and despite her desire to react negatively, she couldnt help but admit that they were super delicious. She is also a diabetic and over weight so once I told her they were low fat also, she was practically in love with me! Thanks Gina, who knew your recipes are not only delicious but also great at mending fences!

  81. You had me at Lemon Cheesecake…

  82. Gina-
    Would this work with gingersnaps?
    Thanks!

  83. Thanks for an awesome recipe! Made them tonight. Can't believe they are only 3 points apiece. Perfect summer dessert, just perfect. I would never have thought of blackberries, but the flavors combined beautifully.

  84. Made these for a party and they were a big hit. Super easy to make too. Thanks Gina!

  85. It may be less but it will also make less so you would need to fill the cups with more batter. This may keep the points the same, not sure.

  86. Would the points change any without using vanilla waffers? They look AMAZING!

  87. Made these for a BBQ yesterday, where I knew several others in attendance are also point-counters! The biggest problem with them? Nobody seemed to be able to stop at just one! And everyone (even the non-WW folk) absolutely loved them–definitely a hit, and I can't wait to make them again! Thanks for another great recipe, Gina!

  88. Great, I am so happy you all liked them!

  89. These are WONDERFUL!!! I have made them several times this week for events that I needed to bring a dish. Thank you Gina!! 🙂

  90. Thanks for the healthy recipes, my husband was just diagnosed with diabetes, and he misses his treats! These are great!

  91. These were beyond wonderful. I split up the batch to make them "mini" for a little get together I had. Totally, totally, great. Nobody believed me that they were light!

    Thanks Gina!

  92. I made these last week and loved them!!! They make me feeling like I am cheating and eating something decadent:) You can't beat that! Thanks for all the wonderful and healthy recipes!!
    Rhonda

  93. Loved these! I made them yesterday with a little bit of strawberry preserves on each cookie and they turned out great. Thanks for sharing and good luck on getting published!

    -Rocio

  94. Made these this weekend and after they were cooled in fridge (left in muffin pan), topped with diced strawberries with a sugar-free glaze and was delicious! Thanks for the recipe!!

  95. Sure it would work but not sure if you will still get 12.

  96. I forgot the dang vanilla wafers at the store. Would they work without the cookie? You know how it is when you have your heart set on something. 🙂 Thanks for everything you do!

  97. This was a hit at our Memorial Day get together! My 8 year old son liked them.

  98. I made this recipe this weekend, using the blackberries and baking them IN the cups with the mini cheesecakes. This was one of the BEST recipes for cheesecakes I've ever had – due to the simplicity of the ingredients and the taste! Great recipe! We ate them right up. Next time I'm going to make them with sliced strawberries instead. The blackberries were a little large and over powered the taste a little so I ended up plucking them out and eating them alongside. WONDERFUL RECIPE! – Jessie Kessler

  99. I made these this weekend for a cookout….DELISH! And sooooo easy to make!

  100. So happy you all enjoyed them!

  101. I just found your website about a week ago. I've been on Weight Watchers since Jan. 2011 and have fallen off the wagon for about a month now. I tried my first recipe from you website, these cheesecake cupcakes, and they were AWESOME!!! I will definitely be making these again. My mom is also on WW with me and we've printed out MANY of your recipes. I plan on making the Mushroom & shallot frittata on Wednesday. Plus, my dad is on Adkins, so adding on the carbs is a HUGE help. Keep doing what you're doing. You rock!!!
    -Samantha from Michigan.

  102. OMG! totally worth putting the oven today for these! and it is hot and humid here! mmmmmm Just ate two of them! I put two blackberries in each cup before I put the batter in! Passed the 16 year old boy test! he ate one and said he would have had another if it didn't have fruit in it!

  103. Gina, how many cheesecake cups does this recipe make? Thanks, love your site!

  104. Chef dad, great idea!

    Mead – Perfect spring dessert!!

    Dani – You could use this with any combination, I used my strawberry swirl cheesecake recipe as my base and adapted it with lemon. The possibilities are endless!

  105. Gina, I find your recipes so inspiring! Just finished making these and they, like all your recipes are amazing. I was just thinking how it might taste with lime and strawberries! Yum!

  106. These look delicious! Will def have to try them :)Thanks for the inspiration.

  107. Fantastic! I made these tonight and instead of of the berries I used your strawberry rhubarb compote as a topping.

  108. This looks great! We made something like that this week but with phyllo pastries instead of muffin cups.

  109. Meg yes you can make them the night before and keep them in the fridge before serving.

    Laurie – Glad to hear 🙂

  110. I made this today for our Memorial picnic… they were a hit!!!!

  111. These look amazing, Gina! Would these be ok to make the night before? Just keep them chilled in the fridge until serving time and maybe top with the fruit just before?

  112. just came out of the oven!! smell delicious! can't wait to dig in!

  113. Sorry Lauren I just realized I didn't answer your question, I did not try them with other berries but I am sure raspberries or blueberries or a combination would be great. I think they tasted better with the fruit cooked inside but I liked them both ways.

    These are made with regular sized cupcake tins.

  114. Yum! Just pulled them out of the oven and they smell fantastic! Can't wait to try them, I bought both blackberries raspberries!!! :o)

  115. Are these made using the mini cup cake pans or regular sized cup cake pans?

  116. Fantastic! Another great recipe. Thanks so much!

  117. These are look so cute to serve for quests!

  118. Thanks guys, and yes I have considered a cookbook and I am actually in touch with a publisher this week. We shall see how that goes!

  119. for the greek yogurt substitute be sure to strain it overnight. you can use a coffee filter paper in a sieve to drain/strain it.

  120. I DEFINITELY agree with the book statement above. You wouldn't need to hire a photography since you're brilliant at that! 🙂

  121. I love the idea of a Nilla wafer on the bottom!!

    Amy @ A Little Nosh

  122. Your website is AMAZING!!! Have you considered doing a cookbook eventually (which includes nutritional information)? Between your delicious recipes and beautiful pictures I am sure it would be a huge hit. I am a huge fan of cookbooks and if you had one it would be #1 on my shelf and many others I'm sure.

  123. Your site is beautiful and your recipes look amazing. I've been looking for well made creative low cal recipes for ages. And your pictures rock! I look forward to making a lot of these.

    I made your onion rings tonight and they were a bit hit! Thanks so much.

  124. Gina,
    Have you tried these with any other berries? Like blueberries perhaps? Did you like the way it tasted better when you baked them WITH the berries?

  125. I used the round vanilla wafers. I don't know they came in rectangles.

    These are 2 points plus without the sugar. I think they would freeze and thaw ok.

  126. I just had this VERY THOUGHT five minutes ago. Though mine was less pretty and organized. Thanks for the deliciousness 🙂

  127. Are the vanilla wafers the long rectangle ones or the round ones?

  128. do you think you could freeze these?

  129. These beautiful, healthier cups are calling my name!!

  130. wow – these look amazing – can't wait to try! Thanks for posting such a great looking recipe – I can use all the inspiration I can get!

  131. I am in charge of cooking the food for my best friend's baby shower, and your mini cheesecakes will be absolutely perfect! Thank you!

  132. yay! ww version of an old mid-west potluck staple!

  133. Yummy, would love these with my afternoon tea!

  134. To the person in Mexico who cannot find the Greek yogurt, all you need to do to make it yourself is put regular fat-free vanilla yogurt in a sieve or a strainer that has been lined with a coffee filter and let the liquid drain overnight.

  135. These look awesome. I love lemon. And the blackberries just push these over the edge.

  136. These are so cute and I love that you had them for breakfast this morning:-)

  137. These are so cute and I love that you had them for breakfast this morning:-)

  138. I am a SUCKER for lemon, so these are getting made this summer. If you're a lemon fanatic like me, you have to try the Yoplait Thick and Creamy Lemon Meringue yogurt (light – 100 cal – only 2 old WW points!) or just the plain old Yoplait Light Lemon Cream Pie yogurt (110 cal) as a snack. Delish.

  139. If I use Splender in place of the sugar what will the Points plus value be? Just trying to make it as few points as I can.

  140. Could you use crumbled graham crackers in the place of vanilla wafers ?

  141. Great looking cupcakes! Wonder if I can use ordinary yogurt and Greek yogurt is hard to come by here.

  142. Thank You Gina!!!
    You are really great. always answering our questions
    have a great day!!!!

  143. Lemon yogurt would be great! Why not even combine flavors!

    You could certainly use regular fat free yogurt in place of the Greek.

    And you can leave the lemon out for regular cheesecake. Top with crushed pineapple or whatever you like.

  144. gorgeous little things.

  145. I've been using a lot of your recipes since my sister sent me your site. I can not believe you were able to combine two of my favorite things, greek yogurt and cheesecake! I can not wait to make these. Thank you for all of the great dinners we've made thanks to your site!

  146. They have a fat free lemon chobani greek yogurt now, I wonder if I could use that and maybe just add vanilla flavoring…..looks delicious!

  147. My mom used to make something similar to these all the time when I was a kid. They were sooo yummy. Thanks for the reminder.

  148. These look so lovely. I'm currently living in Switzerland and I haven't found ANYTHING low fat! I guess it's because people don't have as much to worry about like we do back home. I'll try to make this as low fat as I can!

  149. Wow! These look fabulous. My daughter had a lemon blackberry cake for her wedding. Tehre was none left. I love that combination.

  150. mmm they look delicious! If I leave out the lemon would they taste like regular cheesecake?

  151. Totally going to make these with the Chobani lemon yogurt! They look fabulous. (And I'm such a lemon nerd- even my wedding cake was lemon, with lemon filling!)

  152. Thank you so much Gina for listing the sodium amt. My husband & I are on a low sodium lifestyle and this means so much!! I'm definitely trying this!

  153. Frustration!!!!
    I can´t find Greek yogurt!!! I live in Mexico and no store carries it….is there any way to substitute ? perhaps with non fat yogurt??

    I really appreciate your advice!!!!

    • You can use non-fat yogurt it works. I made this recipie using Alpura non-fat non-sugar yogurt.

      Good luck! 🙂

    • You can use fat free vanilla yogurt. Just strain it through a cheesecloth or coffee filter for about anh hour first. Greek yogurt is yogurt that has been strained to remove some liquid to make it thicker.

  154. I can't WAIT to try these!

  155. This looks delicious!!!! Looking forward to trying! Thx for sharing.

  156. Gina you have done it again! What a great recipe.