Red, white and blueberry cheesecake cupcakes

Easy cheesecake cupcakes made with a vanilla wafer crust topped with cream cheese, Greek yogurt, strawberries, and blueberries.

Cheesecake Cupcakes

It's a red, white, and blue dessert that uses Mother Nature as the source of food coloring. These cheesecake cupcakes are perfect for the Fourth of July, Labor Day, or Memorial Day weekend. It tastes so good and is only 100 calories! If you prefer a lemon dessert, try Lemon Cheesecake Cupcakes instead. If you want to make it gluten-free, leave out the vanilla wafers or replace them with gluten-free cookies. For those who love chocolate, try this chocolate raspberry cheesecake.

sweet memories

When I was little, my mom always made cheesecake cups using vanilla wafers as the crust. She topped it with canned pies, like blueberry or cherry pies.

Now, when I make cheesecake, I add Greek yogurt to it to lighten it up and add a little tanginess that I like. For a red, white, and blue theme, use fresh strawberries, raspberries, blueberries, or top with any fresh fruit of your choice! Some reasons to love them:

• quick and easy – It takes about 30 minutes to bake.
• low calorie dessert – Only 100 calories.

Enjoy it and enjoy! If you make these, I'd like to see them. Tag me in your photos on Instagram or Facebook!

ingredient

Here’s what you need to make this cheesecake cupcake recipe: Check the recipe card below for exact measurements.

• vanilla wafer – Enough to line the bottom of the cupcake tin.
• cream cheese – Soften to room temperature (about the consistency of softened butter)
• sugar – You can also use a sugar-free sweetener to sweeten the cream cheese mixture.
• vanilla extract – A teaspoon with a slight vanilla scent
• Vanilla Greek Yogurt – A container (about 6 ounces) of your favorite brand (e.g. Chobani)
• egg white – Separate 2 large eggs, leaving only the whites.
• all purpose flour – A spoonful of slightly thickened cheesecake filling.
• fresh strawberries – Sliced ​​strawberries and blueberries or a mix of berries of your choice

How to Make Vanilla Wafer Cheesecake Cupcakes

Easy Mini Vanilla Wafer Cheesecakes with step-by-step photos. Check the recipe card below for exact measurements and instructions.

Preheat oven to 350°F (175°C). Line a 12-cup cupcake tin or muffin pan with paper liners.

• Prepare the crust: Place a vanilla wafer in the bottom of each cupcake liner. This will be the base for your mini cheesecakes.
• Make the filling: In a large bowl, using an electric or stand mixer, cream the softened cream cheese, sugar, and vanilla extract on medium speed until smooth and well combined.
• Gradually add wet ingredients: Slowly mix in the vanilla Greek yogurt, egg whites, and flour. Mix until just combined.
• Bake the cheesecake: Pour the cheesecake batter evenly into the prepared cupcake liners and fill them about halfway. Bake in the preheated oven for 20 to 25 minutes, or until the edges are set and a toothpick inserted comes out clean.
• Cool and cold: Let the cheesecake cool completely on a wire rack to room temperature. Then chill in the refrigerator for at least 1 hour for best texture and taste before serving.
• Enjoy it to the fullest! Top each mini cheesecake with fresh strawberries and blueberries before serving.

transform

• Graham cracker crust – Use crushed graham cracker crumbs instead of vanilla wafers.
• chocolate – Add chocolate chips and top with raspberries.
• oreo – Place an Oreo on the bottom of each instead of a vanilla wafer.
• cherry pie – Swap out fresh berries and top them with cherry pie filling.
• Try using sour cream instead of yogurt.

cheesecake video

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