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Homemade Lemon Cheesecake Yogurt Cups photo

Lemon Cheesecake Yogurt Cups

This Lemon Cheesecake Yogurt Cups are a guilt-free delight! Enjoy creamy cheesecake flavors with a refreshing lemon twist.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecake Cups:
  • 12 pieces 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 freshly squeezed
  • 1 tbsp lemon zest
  • 1 tbsp all-purpose flour
  • 24 pieces blackberries for garnish

Equipment

  • Mixing bowl
  • Electric mixer
  • Measuring cups and spoons
  • Cup or glass containers
  • Spatula

Method
 

Instructions:
  1. Step 1: Prepare the Base - Preheat your oven to 350°F (175°C). Crush the reduced fat vanilla wafers into fine crumbs.
  2. Step 2: Assemble the Crust - Distribute the crushed wafer crumbs into the bottom of your serving cups.
  3. Step 3: Make the Filling - Beat the cream cheese, sugar, and vanilla until smooth. Add yogurt, egg whites, lemon juice, lemon zest, and flour. Mix until smooth.
  4. Step 4: Fill the Cups - Spoon the cheesecake filling over the wafer crumb base in each cup, filling them three-quarters full.
  5. Step 5: Bake - Bake for 20-25 minutes, until the filling is set. Cool to room temperature.
  6. Step 6: Chill - Transfer the cups to the refrigerator and chill for at least two hours.
  7. Step 7: Top with Blackberries - Garnish each cup with fresh blackberries before serving.

Notes

  • These cups can be made up to three days in advance.
  • Store covered in the refrigerator until ready to serve.
  • Add blackberries just before serving for freshness.