These lemon cheesecake cups combine cream cheese, fat-free Greek yogurt and bright lemon for a light, summery dessert. A single vanilla wafer on the bottom of each cup forms an easy, tasty “crust,” and fresh berries finish them off for a pretty, portion-controlled treat.
Lemon Cheesecake Yogurt Cups
There’s something about lemon that screams summer: the bright flavor, the sunny color and how well it pairs with fresh berries. These individual Lemon Cheesecake Yogurt Cups are an easy way to deliver cheesecake flavor without baking a full cake. Because they’re made in regular-size muffin cups, they’re perfect for parties or for making ahead—bake, cool and chill in the refrigerator until you’re ready to serve.
My mom used to place one vanilla wafer in the bottom of each cheesecake cup to make a simple crust. The cookies soften as the cups bake, creating a familiar cheesecake texture without the fuss of a crumb crust. You can top the cups with berries after baking, or gently fold the berries into the batter before baking—both versions taste great, though berries on top look more attractive.
What are lemon cheesecake cups made of?
- Lemon: Fresh lemon juice and lemon zest for bright, natural flavor.
- Creamy base: Reduced-fat cream cheese combined with fat-free vanilla Greek yogurt creates a smooth, tangy filling.
- Other filling ingredients: A small amount of sugar, vanilla extract, egg whites and a tablespoon of all-purpose flour to stabilize the filling.
- Crust: One reduced-fat vanilla wafer (Nilla-style) placed in the bottom of each muffin liner.
- Topping: Fresh blackberries or any berries you prefer; powdered sugar optional.
Variations and serving suggestions
- Lower sugar: Substitute monk fruit sweetener for sugar to reduce added sugars while keeping sweetness.
- Switch citrus: Use key limes instead of lemon to make a key lime cheesecake cup for a tart twist.
- Different crusts: Replace the vanilla wafer with gingersnaps or chocolate wafers to vary the flavor profile.
- Toppings: Use mixed berries, a spoonful of fruit compote, or a drizzle of melted dark chocolate for variety.
These cups are versatile and forgiving. Berries can be folded into the batter before baking for a studded interior, or arranged on top after chilling for a more polished, photo-ready presentation. They also travel well and can be stored in the refrigerator for several days—ideal for potlucks or packed lunches.
Ingredients
- 12 reduced-fat vanilla wafers
- 8 oz 1/3 less fat cream cheese, softened
- 1/4 cup sugar (or sweetener of choice)
- 1 tsp vanilla extract
- 6 oz fat-free vanilla Greek yogurt
- 2 large egg whites
- 3 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tbsp all-purpose flour
- 24 fresh blackberries (or other berries) for topping or folding in
Instructions
- Preheat the oven to 350°F (175°C).
- Line a regular-size muffin tin with paper liners. Place one vanilla wafer at the bottom of each liner to form a simple crust.
- In a medium bowl, beat the softened cream cheese with the sugar and vanilla until smooth using an electric mixer.
- Gradually add the fat-free Greek yogurt, egg whites, lemon juice, lemon zest and flour. Mix just until combined; avoid over-beating to keep the texture light.
- Pour the filling into the prepared liners, filling each about halfway. If you prefer berries mixed in, gently fold a few blackberries into the batter before filling.
- Bake for about 25 minutes, or until the centers are almost set but still slightly jiggly. The edges should be set and the tops lightly golden.
- Remove from the oven and cool to room temperature, then chill in the refrigerator for a few hours to fully set.
- Top each chilled cup with fresh blackberries (or mixed berries) and a dusting of powdered sugar if desired before serving.
Recipe details
- Yield: 12 servings (one cupcake each)
- Prep time: 10 minutes
- Cook time: 25 minutes
- Cooling and chilling: about 30 minutes to several hours (best if chilled a few hours)
- Serving size: 1 cupcake
Nutrition (approximate per serving)
- Calories: 108 kcal
- Carbohydrates: 12 g
- Protein: 3.5 g
- Fat: 4.5 g (Saturated fat ~3 g)
- Cholesterol: ~6.5 mg
- Sodium: ~108 mg
- Fiber: 1 g
- Sugar: 9 g
Tips for success
- Use room-temperature cream cheese for the smoothest filling and to avoid lumps.
- Don’t overmix after adding the yogurt and egg whites; overbeating can introduce too much air and cause cracking.
- If baking for guests, make the cheesecake cups a day ahead and chill overnight—flavors improve and they’re easy to transport.
- Experiment with toppings: fruit compote, lemon curd, or a few chocolate shavings make great alternatives to fresh berries.
More cheesecake ideas
- Maple pecan cheesecake shooters
- Red, white and blueberry cheesecake cups
- Strawberry cheesecake dip
- Strawberry swirl cheesecake
- Five-ingredient chocolate cheesecake cups
- Cheesecake brownies and no-bake cheesecakes