These lemony cheesecake cups are made with Greek yogurt topped with fresh berries. Light, creamy and virtually guilt-free!
Yield: 12 servings

Lemon Cheesecake Yogurt Cups

Prep Time: 10 mins
Cook Time: 25 mins
Cooling time: 30 mins
Total Time: 35 mins
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