The Ultimate Lemon Cheesecake Yogurt Cups (Low-Calorie Treat!)

Imagine the bright, zesty flavor of a classic lemon cheesecake, but transformed into a perfectly portioned, light-as-air, and guilt-free little cup of joy. That, my friends, is the delightful magic of these Lemon Cheesecake Yogurt Cups. This is, without a doubt, the most satisfying and simple low-calorie dessert you will ever make.

Get ready to create a stunning, portion-controlled dessert that will satisfy your sweet tooth without weighing you down.

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Why These Cheesecake Cups are a Perfect Treat!

You are going to be so impressed with how much flavor and elegance is packed into these tiny cups. They are a guaranteed winner. Here’s why you have to try them:

• Incredibly Light and Creamy: Using Greek yogurt gives these cheesecakes a wonderfully light, airy texture that’s less dense than traditional cheesecake but just as creamy.
• Perfectly Portion-Controlled: Baked in a muffin tin, each little cup is the perfect individual serving, making them ideal for parties and mindful treating.
• Bright, Zesty Lemon Flavor: Packed with both fresh lemon juice and zest, these cups have a vibrant, authentic citrus flavor that is incredibly refreshing.
• Low-Calorie Indulgence: At just over 100 calories per cup, this is a dessert you can feel genuinely good about enjoying.
• Super Simple “Crust”: The vanilla wafer at the bottom of each cup is a brilliant and effortless shortcut to a perfect, crunchy crust. No crumbling or pressing required!

Recipe Snapshot

Your Shopping List for These Lemony Bites

This recipe uses simple, lightened-up ingredients to create its amazing flavor and texture. Here’s what you’ll need:

→ For the Cheesecake Cups

• 12 reduced-fat vanilla wafers → The instant, no-fuss crust for our cheesecake cups.
• 8 oz ⅓ less-fat cream cheese → Softened to room temperature. This is crucial for a smooth, lump-free filling.
• ¼ cup sugar → Just enough sweetness to balance the tangy lemon and yogurt.
• 1 tsp vanilla extract → Enhances all the creamy, sweet flavors.
• 6 oz fat-free vanilla Greek yogurt → I used Chobani. This is the secret to the light texture and protein boost!
• 2 large egg whites → Helps to set the cheesecakes and keep them light and airy.
• 1 fresh lemon → You’ll need about 3 tbsp of juice and 1 tbsp of zest.
• 1 tbsp all-purpose flour → A tiny amount to help prevent the cheesecakes from cracking.
• 24 fresh blackberries → Or your favorite berry, for a beautiful and delicious topping.

Let’s Get Baking! Your Step-by-Step Guide

Ready to create the easiest, most elegant little cheesecakes ever? Let’s get started!

Part 1: Prepare the Crust and Filling

1. Prep the Oven and Pan: Preheat your oven to 350°F. Line a standard 12-cup cupcake or muffin tin with paper liners.
2. Create the Crust: Simply place one vanilla wafer flat-side down in the bottom of each cupcake liner. That’s it! Your crust is done.
3. Beat the Base: In a large bowl, use an electric mixer to gently beat the softened cream cheese, sugar, and vanilla until it’s completely smooth and creamy. Be sure to scrape down the sides of the bowl.
4. Combine the Filling: Gradually beat in the Greek yogurt, egg whites, lemon juice, lemon zest, and flour. Mix on low speed only until the ingredients are just combined. Do not overbeat the batter!

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Part 2: Bake, Cool, and Chill

5. Fill and Bake: Pour the creamy filling into the cupcake liners, filling each one about halfway (or a little more).
6. Bake to Perfection: Bake for 25 minutes. The cheesecakes are done when the center is almost set but still has a very slight jiggle to it.
7. Cool and Chill: This is a crucial step for the perfect cheesecake texture! Let the cheesecake cups cool completely to room temperature in the muffin tin. Then, transfer the tin to the refrigerator and chill for at least a few hours, or until completely firm.
8. Garnish and Serve: Once chilled, top each cup with fresh berries (two blackberries per cup is lovely) and a light dusting of powdered sugar if you desire.

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Lemon Cheesecake Yogurt Cups

These light and airy Lemon Cheesecake Yogurt Cups are a perfect low-calorie dessert or snack! A simple vanilla wafer crust is topped with a creamy, tangy filling made with Greek yogurt and cream cheese. A guilt-free, portion-controlled treat.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 108

Ingredients Equipment Method Notes

Ingredients

  

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

Equipment

• 12-cup cupcake tin
• Cupcake Liners
• Electric Mixer
• Mixing Bowls

Method

 

1. Preheat the oven to 350F. Line a cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.
2. In a large bowl, gently beat the softened cream cheese, sugar, and vanilla with an electric mixer until smooth.
3. Gradually beat in the fat-free yogurt, egg whites, lemon juice, lemon zest, and flour on low speed. Do not overbeat.
4. Pour the filling into the cupcake liners, filling each about halfway.
5. Bake for 25 minutes or until the center is almost set (it should have a slight jiggle).
6. Cool completely to room temperature in the pan. Then, chill for a few hours in the refrigerator until firm.
7. Top with fresh berries just before serving.

Notes

Room Temperature Ingredients: For a smooth, lump-free filling, it’s crucial that your cream cheese and yogurt are at room temperature before you begin mixing.

Don’t Overmix: Once the eggs and yogurt are added, mix on the lowest speed only until combined. Overmixing can cause the cheesecakes to crack.

Cooling is Key: The gradual cooling process—first at room temperature, then in the fridge—is essential for the perfect cheesecake texture.

WiseRecipes’ Top Tips for Perfect Cheesecake Cups

These simple secrets will help you achieve flawless, crack-free results every single time.

1. Room Temperature is a MUST. Your cream cheese and Greek yogurt absolutely must be at room temperature before you start mixing. This is the number one secret to a smooth, creamy, lump-free cheesecake filling.
2. Don’t Overbeat the Batter! Once you add the egg whites and yogurt, mix on the lowest speed and only until the ingredients are just combined. Overbeating incorporates too much air, which can cause the cheesecakes to puff up in the oven and then crack as they cool.
3. The Jiggle is Key. The sign of a perfectly baked cheesecake is a center that is almost set but still has a slight wobble when you gently shake the pan. The residual heat will finish cooking the center as it cools, ensuring a creamy texture.
4. The Gradual Cool-Down. Cheesecake is sensitive to sudden temperature changes. Letting the cups cool completely at room temperature before moving them to the refrigerator is an important step to prevent cracking and ensure the best texture.
5. Scrape Down the Bowl. As you’re mixing, be sure to periodically stop and scrape down the sides and bottom of the bowl with a spatula. This ensures all the ingredients are evenly incorporated and you don’t end up with lumps of unmixed cream cheese.

Keep It Fresh! Storing Your Lemon Cheesecake Cups

These are the perfect make-ahead dessert. Here’s how to store them properly.

• Refrigerator: Store the cheesecake cups in an airtight container in the refrigerator. They will keep beautifully for up to 5 days. For the best presentation, add the fresh berry topping just before serving.
• Freezing: These freeze exceptionally well! Once completely chilled, place the unt-opped cheesecake cups on a baking sheet to freeze solid. Then, transfer them to a freezer-safe bag or container. They will keep for up to 3 months.
• Serving from Frozen: To serve, let the cheesecake cups thaw in the refrigerator for several hours or overnight. Top with fresh berries before serving.

FAQs: Your Cheesecake Cup Questions, Answered!

Why did my cheesecake cups crack?

Cracking is the classic cheesecake conundrum! It’s usually caused by overbeating the batter, baking in an oven that’s too hot, or cooling them too quickly. Remember to mix on low speed and allow for a gentle, gradual cool-down process.

Can I use full-fat ingredients?

Yes, absolutely. If you’re not concerned about the calorie count, using full-fat cream cheese and full-fat Greek yogurt will result in an even richer and more decadent cheesecake cup. The process remains the same.

Can I make these gluten-free?

Easily! The filling is already naturally gluten-free. All you need to do is substitute the regular vanilla wafers with your favorite gluten-free vanilla cookies for the crust.

What other toppings would be good?

These are a wonderful canvas for all sorts of toppings! A dollop of lemon curd, a swirl of raspberry sauce, fresh blueberries or sliced strawberries, or even a sprinkle of toasted coconut would all be divine.

Final Thoughts: Your Perfect Little Treat

There is such a wonderful sense of satisfaction in creating a dessert that is light, elegant, and perfectly portioned. These Lemon Cheesecake Yogurt Cups are a true celebration of bright, fresh flavor and creamy texture. They are the perfect, guilt-free way to satisfy a cheesecake craving, and I hope they bring a little bit of sunshine to your day. Enjoy!