Lemon Cheesecake Yogurt Cups
These delightful lemon cheesecake yogurt cups feature a creamy blend of cream cheese and Greek yogurt, perfectly complemented by a medley of fresh berries. The base consists of simple vanilla wafer cookies, making the preparation a breeze!
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Ingredients
- 12 reduced fat vanilla wafers
- 8 oz 1/3 less fat cream cheese
- 2 large egg whites
- 3 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tbsp all purpose flour
- 24 blackberries
- 1 tsp vanilla
- 6 oz fat-free vanilla Greek yogurt
- 1/4 cup sugar
Instructions
- 1
Begin by preheating your oven to 350°F (175°C).
- 2
Prepare a cupcake tray by placing liners in each cup. Position a vanilla wafer at the base of each liner.
- 3
In a mixing bowl, use an electric mixer to combine cream cheese, sugar, and vanilla extract until the mixture is creamy and uniform.
- 4
Slowly incorporate fat-free yogurt, egg whites, lemon juice, lemon zest, and flour into the mixture, being careful not to overmix.
- 5
Distribute the batter into the cupcake liners, filling them halfway.
- 6
Bake in the preheated oven for 25 minutes or until the centers are nearly set.
- 7
Allow the cheesecake cups to cool to room temperature, then refrigerate for a few hours to chill.
- 8
If desired, garnish with fresh berries and a dusting of powdered sugar before serving.