Cheesecake Cupcakes with Fresh Berries Recipe
Delicious and light Cheesecake Cupcakes featuring a reduced-fat vanilla wafer base, a creamy low-fat cheesecake filling made with cream cheese and Greek yogurt, and topped with fresh strawberries and blueberries. Perfect for a refreshing dessert that balances sweetness and fruitiness while keeping the fat content lower.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Base
- 12 reduced-fat vanilla wafers
Cheesecake Filling
- 8 ounces cream cheese (1/3 fat, softened)
- 1/4 cup sugar
- 1 tsp vanilla extract
- 6 ounces fat-free vanilla Greek yogurt (e.g., Chobani)
- 2 large egg whites
- 1 tbsp all-purpose flour
Topping
- 8 oz strawberries (hulled and sliced thin)
- 8 oz blueberries
Instructions
- Preheat oven: Heat the oven to 350°F to ensure it reaches the right temperature for baking the cheesecake cupcakes evenly.
- Prepare cupcake tin: Line a 12-cup cupcake tin with liners and place one reduced-fat vanilla wafer at the bottom of each liner to form the crust base.
- Mix cream cheese base: In a large bowl, gently beat the softened cream cheese, sugar, and vanilla extract using an electric mixer until the mixture is smooth and creamy without lumps.
- Add wet ingredients and flour: Gradually beat in the fat-free vanilla Greek yogurt, then the egg whites, and finally the all-purpose flour. Be careful not to over mix to maintain a light texture.
- Fill cupcake liners: Pour the cheesecake batter into each cupcake liner until halfway full over the vanilla wafers to ensure an even bake and prevent overflow.
- Bake cupcakes: Bake in the preheated oven for 20-25 minutes or until the centers are almost set but still slightly jiggly for a creamy texture later.
- Cool down: Allow the cupcakes to cool to room temperature, then refrigerate for at least 1 hour to fully set and develop the cheesecake texture.
- Add fresh fruit topping: Before serving, top each cupcake with thinly sliced strawberries and fresh blueberries for a burst of color, freshness, and extra flavor.
Notes
- Do not over beat the batter to ensure the cupcakes remain light and creamy.
- You can substitute any fat-free vanilla Greek yogurt brand depending on availability.
- The vanilla wafers add a subtle crunch and act as a convenient crust substitute for traditional graham cracker crusts.
- Chilling is essential for the cheesecake to firm up properly before serving.
- Fresh berries can be swapped for other fruits such as raspberries or blackberries.