How To Make Red, White and Blueberry Cheesecake Cupcakes
A batch of delectable cheesecake cupcakes will make the perfect bake sale treat! It’s rich, creamy, and refreshing, making it the perfect dessert.
Heat the oven to 350 degrees F.
Line the cupcake tin with liners, then place a vanilla wafer at the bottom of each liner.
Gently beat the cream cheese, sugar and vanilla until smooth using an electric mixer.
Gradually beat in the fat free yogurt, egg whites, and flour, making sure not to overbeat.
Pour the batter into the cupcake liners, filling half way.
Bake for 20 to 25 minutes or until the center is almost set.
Cool to room temperature, then allow to chill for at least 1 hour in the refrigerator.
Top with fresh strawberries and blueberries, serve, and enjoy!
- Calories: 144.53kcal
- Fat: 8.52g
- Saturated Fat: 4.42g
- Monounsaturated Fat: 2.31g
- Polyunsaturated Fat: 0.48g
- Carbohydrates: 14.44g
- Fiber: 0.97g
- Sugar: 8.12g
- Protein: 3.35g
- Cholesterol: 22.67mg
- Sodium: 103.55mg
- Calcium: 34.19mg
- Potassium: 86.23mg
- Iron: 0.37mg
- Vitamin A: 69.93µg
- Vitamin C: 12.95mg
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