Lemon Cheesecake Yogurt Cups

About This Recipe

These lemon cheesecake cups are made with cream cheese, Greek yogurt and fresh berries. The "crust" is vanilla wafer cookies, so easy to make!

Ingredients

• 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

Instructions

1. Preheat the oven to 350F.
2. Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.
3. Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer.
4. Gradually beat in fat free yogurt, egg whites, lemon juice, lemon zest and flour. Do not over beat.
5. Pour into cupcake liners filling half way.
6. Bake 25 minutes or until center is almost set.
7. Cool to room temperature. Chill a few hours in the refrigerator.
8. Top with fresh berries and powdered sugar if desired.