Mini cheesecake cupcakes made with Greek yogurt and cream cheese with a vanilla wafer crust crowned with strawberries and blueberries to create a purple, white and blue dessert the use of Mom Nature as my supply for meals coloring.

Mini cheesecake cupcakes made with Greek yogurt and cream cheese with a vanilla wafer crust topped with strawberries and blueberries to create a red, white and blue dessert using Mother Nature as my source for food coloring.
Cheesecake Cupcakes

Those are the very best Memorial Day weekend deal with, they style too just right to be underneath 100 energy! And in case you desire a lemon dessert, take a look at those lemon cheesecake cupcakes as an alternative. If you need them gluten loose, miss the vanilla wafer.

When I used to be a child, my mother at all times made cheesecake cupcakes with vanilla wafers because the crust. I love including Greek yogurt to my cheesecake so that you can lighten it up, and it additionally provides a slight tang which I really like. For a purple, white and blue theme, you’ll be able to use strawberries, raspberries, and blueberries, or simply best them with any contemporary fruit you need!

How To Make Cheesecake Cupcakes

Crimson, White and Blueberry Cheesecake Cupcakes

Prep Time: 10 minutes

Overall Time: 1 hr 35 minutes

Mini cheesecake cupcakes made with Greek yogurt and cream cheese with a vanilla wafer crust crowned with strawberries and blueberries to create a purple, white and blue dessert the use of Mom Nature as my supply for meals coloring.

  • 12 lowered fats vanilla wafers
  • eight ounces third much less fats cream cheese, softened
  • 1/four cup sugar
  • 1 tsp vanilla
  • 6 ounces fat-free vanilla Greek yogurt, I used Chobani
  • 2 massive egg whites
  • 1 tbsp all function flour
  • eight ounces strawberries, hulled and sliced skinny
  • eight ounces blueberries
  • Warmth oven to 350°.

  • Line cupcake tin with liners. Position a vanilla wafer on the backside of every liner.

  • Gently beat cream cheese, sugar and vanilla till clean the use of an electrical mixer.

  • Step by step beat in fats loose yogurt, egg whites, and flour. Don’t over beat.

  • Pour into cupcake liners filling part manner.

  • Bake 20-25 mins or till middle is nearly set.

  • Cool to room temperature then relax no less than 1 hour within the fridge.

  • Ahead of serving, best with contemporary strawberries and blueberries.

Serving: 1cupcake, Energy: 98kcal, Carbohydrates: 10.fiveg, Protein: three.fiveg, Fats: four.fiveg, Polyunsaturated Fats: zerog, Monounsaturated Fats: zerog, Trans Fats: zerog, Sodium: 29.fivemg, Potassium: zeromg, Fiber: zero.fiveg, Sugar: 7.fiveg, Nutrition A: zero%, Nutrition C: zero%, Calcium: zero%, Iron: zero%

Freestyle Issues: four

Issues +: three