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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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/lemon-cheesecake-yogurt-cups-recipe/