Red, White and Blueberry Cheesecake Cupcakes

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 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.

When I was a kid, my mom always made cheesecake cupcakes 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!

How To Make Cheesecake Cupcakes

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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Red, White and Blueberry Cheesecake Cupcakes

4
Freestyle Points
98
Calories
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
Freestyle Points: 4
Points +: 3