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Easy Cheesecake cupcakes made with cream cheese and Greek yogurt, with a vanilla wafer crust topped with strawberries and blueberries. These patriotic cheesecake cupcakes are perfect for July 4th, Labor Day, or Memorial Day celebrations. And they are only 100 calories each!
When I was a child, my mom always made cheesecake cups with vanilla wafers as the crust, topped with canned pie filling. Now, I add Greek yogurt to lighten them up and give them a tangy twist. For a red, white, and blue theme, top them with fresh strawberries, raspberries, and blueberries. But feel free to use any fresh fruit you desire!
Quick and easy to make, these cheesecake cupcakes bake in just 30 minutes. They are a low-calorie dessert option that everyone will love! Get creative with variations like using graham cracker crumbs or adding chocolate chips. The possibilities are endless!
Ingredients:
– Vanilla wafers
– Cream cheese
– Sugar
– Vanilla extract
– Greek yogurt
– Egg whites
– All-purpose flour
– Fresh berries
Instructions:
1. Line cupcake tins with paper liners and place a vanilla wafer in each.
2. Beat cream cheese, yogurt, egg whites, and vanilla in a bowl.
3. Pour the mixture into the cupcake liners and bake at 350°F.
4. Cool completely and chill in the fridge before serving.
5. Top with fresh strawberries and blueberries before serving.
Variations:
– Graham cracker crust
– Chocolate chip filling
– Oreo cookie base
– Cherry pie filling topping
– Use sour cream instead of yogurt
Get creative with your cheesecake cupcakes and enjoy this delicious dessert! Check out the video for more cheesecake recipes you will love. Don’t forget to leave a rating and comment to let us know how you liked this recipe!
