Lemon Cheesecake Yogurt Cups

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These lemon cheesecake cups are made with cream cheese, Greek yogurt and fresh berries. The “crust” is vanilla wafer cookies, so easy to make!

Lemon Cheesecake Cups
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 Lemon Cheesecake Yogurt Cups. More of my favorite cheesecake recipes you might love, these Maple Pecan Cheesecake ShootersRed, White, and Blueberry Cheesecake Cups and this Strawberry Cheesecake Dip.

Lemon Cheesecake Yogurt Cups

My mom always put vanilla wafers on the bottom of her cheesecake cups, which is such a simple solution to create a crust. Just put one wafer in the bottom of each regular-size muffin cup and top with the batter. The cookies will soften when the cheesecake cups bake. These individual lemon cheesecake cups make a great dessert. If you’re serving them for a party, you can make them the night before and refrigerate until it’s time to eat them.

While testing this lemon cheesecake recipe, I tried it two ways: the first, as seen in the photo, with blackberries on top, and the second with the berries mixed in with the cheesecake cups before I baked them. Both were equally good, but the berries on top are prettier.

What are lemon cheesecake cups made of?

  • Lemon: Lemon juice and zest
  • Creamy Ingredients: Softened 1/3-less fat cream cheese, fat-free vanilla Greek yogurt
  • Other Filling Ingredients: Sugar, vanilla extract, egg whites, all-purpose flour
  • Crust: Vanilla wafers

Variations:

  • Sugar Substitute: If you’re trying to reduce your sugar intake, use monk fruit sweetener in place of sugar.
  • Lime Flavor: Make key lime cheesecake by swapping the lemons for key limes.
  • Crust: Switch out the Nilla Wafer with a gingersnap or chocolate wafer.
  • Lemon Cheesecake Toppings: Use whatever berries you want or a combo of mixed berries. You could even top it with pie filling or blueberry compote.

how to make Lemon Cheesecake CupsLemon Cheesecake Cups

More Cheesecake Recipes You’ll Love:

Lemon Cheesecake Cups
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5 from 6 votes
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Lemon Cheesecake Yogurt Cups

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
These lemon cheesecake cups are made with cream cheese, Greek yogurt and fresh berries. The "crust" is vanilla wafer cookies, so easy to make!

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

  • Preheat the oven to 350F.
  • 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.
    beat bream cheese
  • 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
WW Points Plus: 3
Keywords: easy lemon cheesecake, healthy lemon cheesecake, lemon cheesecake, lemon cheesecake recipe, weight watchers cheesecake

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181 comments

  1. Hi, can it be made without eggs?

  2. Does it have to have agave or sugar in it?

  3. Can you use I large egg instead of 2 egg whites?

  4. Delicious and easy! Made these for a birthday celebration and everyone enjoyed them. They’ll be one of my go-to summer recipes. We used blueberries and strawberries on top and didn’t use powdered sugar, but that’s just personal preference. Highly recommend!

  5. I used GF vanilla wafers. They were too big for Mini cups and cupcake pan. And too small For the big cups.  Dont know what I did wrong 

  6. I made these tonight for Easter and they are WONDERFUL!!! Will definitely make again!

  7. I’m not finding reduced fat wafers. Not even on Amazon. Where have you found them? I’m in SF Bay Area, Northern CA and have been to Walmart, Raley’s, Lucky, Safeway, Grocery Outlet. What’s left?

  8. Just made this for the first time and LOVE IT. I’ll be making this on the regular now. No monk fruit on hand, so I used stevia instead of sugar (for a diabetic in the family.) And it was great. Thank you!