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Cheesecake Cupcakes
Easy Cheesecake cupcakes made with cream cheese, Greek yogurt with a vanilla wafer crust topped with strawberries and blueberries.
Equipment
- 12 cup cupcake tin
Ingredients
- 12 reduced-fat vanilla wafers
- 8 ounces cream cheese (1/3 fat, softened)
- 1/4 cup sugar
- 1 tsp vanilla
- 6 ounces 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 350F.
- Line a 12 cup cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.
- In a large bowl, gently beat cream cheese, sugar and vanilla until smooth using an electric mixer.
- Gradually beat in 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: 5