Cheesecake Cupcakes
Delightful cheesecake cupcakes featuring a creamy blend of cream cheese and Greek yogurt, all resting on a crunchy vanilla wafer base. These treats are elegantly adorned with fresh strawberries and blueberries, making them a perfect sweet indulgence.
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Ingredients
- 12 reduced-fat vanilla wafers
- 6 ounces fat-free vanilla Greek yogurt
- 2 large egg whites
- 1 tbsp all-purpose flour
- 8 oz strawberries
- 8 oz blueberries
- 1 tsp vanilla
- 8 ounces cream cheese
- 1/4 cup sugar
Equipment Needed
- 12 cup cupcake tin
Instructions
- 1
Preheat your oven to 350°F.
- 2
Prepare a 12-cup muffin pan by lining it with cupcake liners. Place a vanilla wafer in the bottom of each liner.
- 3
In a sizable mixing bowl, use an electric mixer to blend cream cheese, sugar, and vanilla extract until the mixture is creamy and uniform.
- 4
Gradually incorporate yogurt, egg whites, and flour, mixing just until combined to avoid overmixing.
- 5
Distribute the batter evenly among the cupcake liners, filling each about halfway.
- 6
Bake for 20 to 25 minutes, or until the centers are nearly set.
- 7
Allow the cupcakes to cool to room temperature, then refrigerate for a minimum of 1 hour to chill.
- 8
Just before serving, garnish with fresh strawberries and blueberries.