Lemon Cheesecake Cupcakes

Lemony cheesecake cups made with Greek yoghurt topped with fresh berries. Light, creamy and virtually guilt-free! Use whatever berries you want or a combination of mixed berries, you could even top it with pie filling. Using vanilla wafers on the bottom of the cheesecake cups is such a simple low fat solution to create a crust. When the cheesecake cups bake, the wafers soften and all the flavours work together.



  • 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 yoghurt
  • 2 large egg whites
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp all purpose flour
  • 24 blackberries


  1. Heat oven to 350°.
  2. Line cupcake tin with liners.
  3. Place a vanilla wafer at the bottom of each liner.
  4. Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer.
  5. Gradually beat in fat free yoghurt, egg whites, lemon juice, lemon zest and flour. Do not over beat.
  6. Pour into cupcake liners filling half way.
  7. Bake 25 minutes or until centre is almost set.
  8. Cool to room temperature.
  9. Chill a few hours in the refrigerator.
  10. Top with fresh berries and powdered sugar if desired.

Serves 12 – Serving Size: 1 cupcake – Nutrition Per Serving
Calories: 108, Fat: 5 g, Carbohydrate: 12 g, Fibre: 1 g, Protein: 4 g, Sugar: 7