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 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:
- Maple Pecan Cheesecake Shooters
- Cheesecake Brownies
- 5 Ingredient Chocolate Cheesecake Cups
- No Bake Pumpkin Spice Cheesecake
- Cranberry Swirl Cheesecake Squares
Red, White and Blueberry Cheesecake Cupcakes
- 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.