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!
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. 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.
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