Lemon Cheesecake Yogurt Cups Recipe

Introduction

These Lemon Cheesecake Yogurt Cups are a light and tangy dessert that combines creamy cheesecake flavors with the freshness of lemon and the healthiness of Greek yogurt. Perfect for a quick treat or a lovely party dessert, they are easy to make and delightfully refreshing.

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
• 2 large egg whites
• 3 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tbsp all-purpose flour
• 24 blackberries

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: Line a cupcake tin with paper liners and place one vanilla wafer at the bottom of each liner.
3. Step 3: Using an electric mixer, gently beat the cream cheese, sugar, and vanilla together until smooth and creamy.
4. Step 4: Gradually add the Greek yogurt, egg whites, lemon juice, lemon zest, and flour to the cream cheese mixture, beating gently. Avoid overmixing to maintain a light texture.
5. Step 5: Pour the batter into the cupcake liners, filling each about halfway.
6. Step 6: Bake for 25 minutes or until the centers are mostly set but still slightly jiggly.
7. Step 7: Remove from the oven and allow to cool to room temperature. Then chill in the refrigerator for a few hours to fully set.
8. Step 8: Before serving, top each cup with fresh blackberries and a dusting of powdered sugar if desired.

Tips & Variations

• For a crispier base, try crushing the vanilla wafers into crumbs and pressing them firmly into the cupcake liners before adding the batter.
• You can substitute blackberries with raspberries or blueberries for a different berry flavor.
• If you prefer a sweeter dessert, add a little more sugar or drizzle honey on top when serving.
• Make sure the cream cheese is fully softened for a smooth batter without lumps.

Storage

Store the lemon cheesecake yogurt cups in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled. If needed, let them sit at room temperature for about 10 minutes before serving to soften slightly. Avoid freezing, as the texture may be compromised.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular Greek yogurt instead of fat-free?

Yes, you can use regular Greek yogurt, but it may result in a slightly richer and creamier texture due to the higher fat content.

Is it possible to prepare these in advance?

Absolutely! These cups can be made a day ahead and stored in the fridge, allowing the flavors to develop and the texture to firm up nicely.

Lemon Cheesecake Yogurt Cups Recipe

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★★★★★

4.9 from 150 reviews

These Lemon Cheesecake Yogurt Cups are a light and refreshing dessert perfect for summer or any time you want a creamy treat with a citrus twist. Featuring a crisp vanilla wafer crust topped with a smooth lemon cheesecake filling made with reduced-fat cream cheese and fat-free Greek yogurt, these individual servings are baked to perfection and garnished with fresh blackberries for a delightful balance of tart and sweet flavors.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Crust

• 12 reduced fat vanilla wafers

Filling

• 8 oz 1/3 less fat cream cheese, softened
• 1/4 cup sugar
• 1 tsp vanilla extract
• 6 oz fat-free vanilla Greek yogurt (e.g., Chobani)
• 2 large egg whites
• 3 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tbsp all-purpose flour

Topping

• 24 blackberries
• Powdered sugar (optional, for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake cups.
2. Prepare Cupcake Tin: Line a cupcake tin with paper liners and place one vanilla wafer at the bottom of each liner to form the base crust.
3. Mix Cream Cheese Base: Using an electric mixer, gently beat the softened cream cheese, sugar, and vanilla extract together until the mixture is smooth and creamy.
4. Add Remaining Filling Ingredients: Gradually beat in the fat-free vanilla Greek yogurt, egg whites, lemon juice, lemon zest, and all-purpose flour. Mix gently to combine without overbeating to ensure a smooth texture.
5. Fill Cupcake Liners: Pour the cheesecake filling into each cupcake liner, filling them halfway to allow room for baking.
6. Bake: Place the cupcake tin in the preheated oven and bake for approximately 25 minutes or until the centers are almost set but still slightly jiggly.
7. Cool and Chill: Remove from the oven and let the cups cool to room temperature. Then refrigerate for several hours to fully set the cheesecake filling.
8. Garnish and Serve: Before serving, top each cup with fresh blackberries and a light dusting of powdered sugar if desired for extra sweetness and presentation.

Notes

• Ensure cream cheese is softened to room temperature for easier mixing.
• Do not overbeat the filling mixture to avoid incorporating too much air, which could cause cracks during baking.
• Chilling is important to let the cheesecake set fully and improve texture.
• Use fresh lemon juice and zest for the best flavor.
• You can substitute blackberries with other fresh berries like raspberries or blueberries based on preference.

Keywords: lemon cheesecake, yogurt cups, low-fat dessert, vanilla wafer crust, Greek yogurt dessert, baked cheesecake cups, healthy cheesecake, summer dessert