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.
Serves:
Ingredients
- 12reduced fat vanilla wafers
- 8oz⅓ less fat cream cheese,softened
- ¼cupsugar
- 1tspvanilla
- 6ozfat-free vanilla Greek yogurt,like Chobani
- 2large egg whites
- 1tbspall purpose flour
- 8ozstrawberries,hulled and sliced thin
- 8ozblueberries
Instructions
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Heat the oven to 350 degrees F.
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Line the cupcake tin with liners, then place a vanilla wafer at the bottom of each liner.
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Gently beat the cream cheese, sugar and vanilla until smooth using an electric mixer.
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Gradually beat in the fat free yogurt, egg whites, and flour, making sure not to overbeat.
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Pour the batter into the cupcake liners, filling half way.
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Bake for 20 to 25 minutes or until the center is almost set.
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Cool to room temperature, then allow to chill for at least 1 hour in the refrigerator.
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Top with fresh strawberries and blueberries, serve, and enjoy!
Nutrition
- 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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