Dessert

Creamy Lemon Cheesecake Yogurt Cupcakes is for Dessert.

Creamy Lemon Cheesecake Yogurt Cupcakes takes several minutes to prepare.

Creamy Lemon Cheesecake Yogurt Cupcakes takes several minutes to cook.

Creamy Lemon Cheesecake Yogurt Cupcakes makes 12 servings.

The ingredients for Creamy Lemon Cheesecake Yogurt Cupcakes are:

? 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

Here is how you make Creamy Lemon Cheesecake Yogurt Cupcakes:

Heat oven to 350?.Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, lemon juice, lemon zest and flour. Do not over beat. Pour into cupcake liners filling half way.Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator. Top with fresh berries and powdered sugar if desired.Serving Size: 12Number of Servings: 12Recipe submitted by SparkPeople user JUMPCOACH.

The nutritional information for Creamy Lemon Cheesecake Yogurt Cupcakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 105.0

• Total Fat: 4.2 g
• Cholesterol: 10.5 mg
• Sodium: 133.7 mg
• Total Carbs: 12.9 g
• Dietary Fiber: 0.5 g
• Protein: 4.1 g