Why Make This Recipe
Cheesecake cupcakes are a delightful dessert that combines the creamy goodness of cheesecake with the fun and convenience of a cupcake. They are perfect for parties, family gatherings, or just a sweet treat at home. This recipe is lightened up with fat-free yogurt and reduced-fat wafers, making it a guilt-free indulgence. Plus, the fresh strawberries and blueberries add a burst of flavor and color that everyone will enjoy.
How to Make Cheesecake Cupcakes
Ingredients
- 8 oz strawberries, hulled and sliced thin
- 8 oz blueberries
- 8 oz cream cheese (1/3 fat), softened
- 6 oz fat-free vanilla Greek yogurt
- 2 large egg whites
- 1 tsp vanilla
- 1 tbsp all-purpose flour
- 1/4 cup sugar
- 12 reduced-fat vanilla wafers
Directions
- Preheat the oven to 325°F (160°C).
- Line a muffin tin with paper liners and place a vanilla wafer at the bottom of each liner.
- In a mixing bowl, combine softened cream cheese, Greek yogurt, sugar, vanilla, and flour. Mix until smooth.
- Add egg whites and mix gently until just combined.
- Divide the cheesecake mixture evenly among the muffin cups, filling each about 3/4 full.
- Top each with sliced strawberries and blueberries.
- Bake for 18-20 minutes or until the centers are set.
- Let cool before removing from the muffin tin and refrigerate for at least 2 hours before serving.
How to Serve Cheesecake Cupcakes
Serve your cheesecake cupcakes chilled, right from the refrigerator. They can be enjoyed as individual desserts, perfect for a party plate or a romantic dinner. A dollop of whipped cream on top can add an extra touch if you like!
How to Store Cheesecake Cupcakes
Store any leftover cheesecake cupcakes in an airtight container in the refrigerator. They will stay fresh for up to 3 days. If you want to freeze them, wrap them well in plastic wrap and then in foil. They can be frozen for up to 2 months. Just remember to thaw them in the fridge before serving.
Tips to Make Cheesecake Cupcakes
- Make sure the cream cheese is softened; this helps achieve a smoother filling.
- Don’t overmix once you add the egg whites to keep the cupcakes light and fluffy.
- Feel free to switch up the toppings with different fruits or even chocolate chips for a fun variation.
Variation
You can customize this recipe by using different fruit toppings, such as raspberries, blackberries, or even a layer of chocolate ganache on top. For a richer flavor, you could swap the vanilla Greek yogurt with flavored ones, such as lemon or strawberry.
FAQs
1. Can I use full-fat cream cheese?
Yes, but this will make the cupcakes richer and higher in calories. The lighter version gives a nice balance of flavor and health.
2. How do I know when they are done baking?
They are done when the centers are set but may still have a slight jiggle. They will firm up after cooling.
3. Can I make these in advance?
Absolutely! These cupcakes taste great after chilling in the fridge for a few hours or overnight. They can also be frozen for longer storage.
Cheesecake Cupcakes
Ingredients
Fruits
- 8 oz strawberries, hulled and sliced thin
- 8 oz blueberries
Cheesecake Mixture
- 8 oz cream cheese (1/3 fat), softened Make sure the cream cheese is softened for a smoother filling.
- 6 oz fat-free vanilla Greek yogurt You can use flavored yogurts for variations.
- 2 large egg whites Do not overmix after adding to keep cupcakes fluffy.
- 1 tsp vanilla
- 1 tbsp all-purpose flour
- 1/4 cup sugar
Bases
- 12 pieces reduced-fat vanilla wafers Place one at the bottom of each muffin liner.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- Line a muffin tin with paper liners and place a vanilla wafer at the bottom of each liner.
- In a mixing bowl, combine softened cream cheese, Greek yogurt, sugar, vanilla, and flour. Mix until smooth.
- Add egg whites and mix gently until just combined.
- Divide the cheesecake mixture evenly among the muffin cups, filling each about 3/4 full.
- Top each with sliced strawberries and blueberries.
Baking
- Bake for 18-20 minutes or until the centers are set.
- Let cool before removing from the muffin tin and refrigerate for at least 2 hours before serving.