Red, White and Blueberry Cheesecake Cupcakes

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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.

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.
Cheesecake Cupcakes

These are the perfect July 4th, Labor day or 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. For chocolate lover, you may also like this skinny chocolate raspberry cheesecake.

When I was a kid, my mom always made cheesecake cups with vanilla wafers as the crust. I like adding Greek yogurt to my cheesecake as a way to lighten it up, and it also adds a slight tang which I love. For a red, white and blue theme, you can use strawberries, raspberries, and blueberries, or just top them with any fresh fruit you desire! Enjoy and have fun with it!

How To Make Cheesecake Cupcakes

More Cheesecake Recipes you might enjoy:

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.
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4.94 from 16 votes
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Red, White and Blueberry Cheesecake Cupcakes

98 Cals 3.5 Protein 10.5 Carbs 4.5 Fats
Prep Time: 10 mins
Total Time: 1 hr 35 mins
Yield: 12 servings
COURSE: Dessert
CUISINE: American
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.

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
  • 1 tbsp all purpose flour
  • 8 oz strawberries, hulled and sliced thin
  • 8 oz blueberries

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, 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.

Nutrition

Serving: 1cupcake, Calories: 98kcal, Carbohydrates: 10.5g, Protein: 3.5g, Fat: 4.5g, Sodium: 29.5mg, Fiber: 0.5g, Sugar: 7.5g
WW Points Plus: 3
Keywords: Vegetarian Meals

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148 comments

  1. These were so good & a hit at our memorial day cookout! Thanks for the recipe!

  2. Is the greek yogurt amount weight or volume? I am somewhat new to baking and get confused on things like yogurt since it is a liquid but at the same time not.

  3. WOW! These are perfect little cheesecake treats. I can’t get over how simple these were. I picked them because I had some leftover cream cheese, and they did not disappoint. I dropped the sugar count just a bit by subbing half Stevia. I’m so excited to try the lemon version!

    Also for those confused by the “mini” designation, I used a regular sized 12-count muffin tin. The batter fills all 12 about halfway, as Gina notes.

  4. Made this recipe with a few substitutions with what I already had – regular cream cheese, Aldi brand vanilla wafers and plain non-fat greek yogurt. These were delicious! I halved the recipe since it’s just me and my husband, but this will definitely be going into the rotation when we’re craving something sweet. We used strawberries, blueberries and raspberries, and the raspberries definitely made this pop.

  5. I had plain non-fat greek yogurt on hand, so I added a good amount of finely chopped fresh strawberries to the batter – perfect!!

  6. These say “mini” cupcakes… Are they made in mini cupcake pans and only makes 12? Even though a mini pan has 24 spots?

  7. Made these for Memorial day dessert. Absolutely delicious. Toped with sliced strawberries and blueberries. Looked good and tasted great

  8. Can I sub coconut milk yogurt?

  9. Made these deliciousness yesterday and boy i tell ya, it’s great to enjoy a snack without the guilt of overdoing the calories. .

  10. Is the 6oz yogurt weight or volume?

    • This one should’ve been listed differently since people don’t generally measure yogurt in ounces. The Greek conversion is about 3/5 cup, but I’ve just used a normal 1/2 cup measurer each time, and it works just fine. Hope that helps!

    • 6 Oz is 180 mL or 3/4 cup plus one teaspoon.

  11. Is there any replacement for eggs??

  12. Great treat! 

  13. I loved this recipe and it was a big hit at work! I’m trying to determine if I wanted to use a 6in springform pan, would I need to double the recipe?

  14. I made these yesterday for July 4th celebration and they were so good!! I couldn’t believe how easy they were to make considering how good they were. Thank you! 

  15. Lower fat vanilla wafers are higher in sugar and sodium. The calorie and fat difference between the lower fat and regular wafers is minimal, so I’m going with regular wafers. I don’t need even more sugar and sodium in my food.

  16. I made these for a pot luck and they were a hit. Even my teenage son devoured them. I used the Chobani lower sugar vanilla and cinnamon flavored yogurt. May try it with one of the fruit varieties.

  17. How long will these keep in the frig?

  18. Hi Gina – can I use the whole egg for this recipe or does it have to be only egg white?

  19. Can you substitute regular yogurt for the greek yogurt?