These lemon cheesecake cups are made with cream cheese, Greek yogurt and fresh berries. The “crust” is vanilla wafer cookies, so easy to make!
Lemon Cheesecake Yogurt Cups
Something about lemon says summer to me – perhaps, it’s the color? I’m not quite sure, but I do know the color yellow makes me happy and so do these little portion-controlled Lemon Cheesecake Yogurt Cups. More of my favorite cheesecake recipes you might love, these Maple Pecan Cheesecake Shooters, Red, White, and Blueberry Cheesecake Cups and this Strawberry Cheesecake Dip.
My mom always put vanilla wafers on the bottom of her cheesecake cups, which is such a simple solution to create a crust. Just put one wafer in the bottom of each regular-size muffin cup and top with the batter. The cookies will soften when the cheesecake cups bake. These individual lemon cheesecake cups make a great dessert. If you’re serving them for a party, you can make them the night before and refrigerate until it’s time to eat them.
While testing this lemon cheesecake recipe, I tried it two ways: the first, as seen in the photo, with blackberries on top, and the second with the berries mixed in with the cheesecake cups before I baked them. Both were equally good, but the berries on top are prettier.
What are lemon cheesecake cups made of?
- Lemon: Lemon juice and zest
- Creamy Ingredients: Softened 1/3-less fat cream cheese, fat-free vanilla Greek yogurt
- Other Filling Ingredients: Sugar, vanilla extract, egg whites, all-purpose flour
- Crust: Vanilla wafers
Variations:
- Sugar Substitute: If you’re trying to reduce your sugar intake, use monk fruit sweetener in place of sugar.
- Lime Flavor: Make key lime cheesecake by swapping the lemons for key limes.
- Crust: Switch out the Nilla Wafer with a gingersnap or chocolate wafer.
- Lemon Cheesecake Toppings: Use whatever berries you want or a combo of mixed berries. You could even top it with pie filling or blueberry compote.
More Cheesecake Recipes You’ll Love:
Lemon Cheesecake Yogurt Cups
These lemon cheesecake cups are made with cream cheese, Greek yogurt and fresh berries. The “crust” is vanilla wafer cookies, so easy to make!
- 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
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Preheat the oven to 350F.
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Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.
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Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer.
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Gradually beat in fat free yogurt, egg whites, lemon juice, lemon zest and flour. Do not over beat.
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Pour into cupcake liners filling half way.
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Bake 25 minutes or until center is almost set.
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Cool to room temperature. Chill a few hours in the refrigerator.
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Top with fresh berries and powdered sugar if desired.
Serving: 1cupcake, Calories: 108kcal, Carbohydrates: 12g, Protein: 3.5g, Fat: 4.5g, Saturated Fat: 3g, Cholesterol: 6.5mg, Sodium: 108mg, Fiber: 1g, Sugar: 9g
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