Enjoy these easy cheesecake cupcakes made with cream cheese and Greek yogurt, nestled on a vanilla wafer crust and topped with fresh strawberries and blueberries for a festive touch!
Cheesecake Cupcakes
A festive red, white, and blue treat using natural colors from fresh berries! These cheesecake cupcakes are perfect for July 4th, Memorial Day, or Labor Day celebrations. Each one is deliciously light at only 100 calories! Craving a twist? Try lemon cheesecake cupcakes for a zesty alternative. For a gluten-free option, simply skip the vanilla wafer or use a gluten-free cookie instead!
What You’ll Need
How to Make
1. Preheat oven to 350°F.
2. Line a 12-cup muffin tin with cupcake liners and place a vanilla wafer at the bottom of each one.
3. In a large bowl, use an electric mixer to gently beat together the cream cheese, sugar, and vanilla until smooth.
4. Gradually mix in the Greek yogurt, egg whites, and flour, being careful not to overmix.
5. Pour the batter into the cupcake liners, filling each about halfway.
6. Bake for 20-25 minutes, or until the centers are nearly set.
7. Let cupcakes cool to room temperature, then chill in the refrigerator for at least 1 hour. Just before serving, top each cupcake with fresh strawberries and blueberries.
Delicious Variations to Try for Your Berry Buckle
One of the best parts of a mixed berry buckle is its incredible versatility! While a classic blueberry buckle is always a favorite, this recipe can easily be adapted with different berries or flavors depending on what you have on hand or what’s in season. Here are some fun options to make this dessert your own:
- Single Berry Swap: Prefer one type of berry? Replace the mixed berries with 1 ½ cups of your favorite berry, like just blueberries, raspberries, or blackberries.
- Frozen Berries: If fresh berries aren’t in season, frozen berries work just as well! Just fold them in straight from the freezer.
- Add Extra Fruit: Want a twist? Add in some sliced peaches, strawberries, or even chunks of apple for a unique flavor.
- Citrus Twist: Add a burst of freshness by zesting a lemon or orange into the wet ingredients.
- Sugar-Free Option: Keep it light by swapping brown sugar for monk fruit sweetener—great for a low-sugar treat.
Personally Tested Variations
- Graham Cracker Crust: Swap the vanilla wafers for a spoonful of crushed Graham cracker crumbs at the base of each liner for a classic cheesecake twist.
- Chocolate Chip Delight: Mix in some chocolate chips to the batter, and top each cupcake with fresh raspberries for a rich, fruity touch.
- Oreo Base: Place an Oreo cookie at the bottom of each liner instead of vanilla wafers for a fun, chocolatey layer.
- Cherry Pie Style: Replace the fresh berries with a spoonful of cherry pie filling for a sweet, nostalgic topping.
- Creamy Tang: Try using sour cream instead of Greek yogurt to give the cupcakes a richer, slightly tangier flavor.
More Dessert Recipes
Blueberry Cheesecake Cupcakes
Ingredients
- 8 ounces cream cheese 1/3 fat, softened
- 6 ounces fat-free vanilla Greek yogurt I used Chobani
- 1/4 cup sugar
- 1 tsp vanilla
- 2 large egg whites
- 1 tbsp all-purpose flour
- 12 reduced-fat vanilla wafers
- 8 oz strawberries hulled and sliced thin
- 8 oz blueberries
Instructions
- Preheat oven to 350°F.
- Line a 12-cup muffin tin with cupcake liners and place a vanilla wafer at the bottom of each one.
- In a large bowl, use an electric mixer to gently beat together the cream cheese, sugar, and vanilla until smooth.
- Gradually mix in the Greek yogurt, egg whites, and flour, being careful not to overmix.
- Pour the batter into the cupcake liners, filling each about halfway.
- Bake for 20-25 minutes, or until the centers are nearly set.
- Let cupcakes cool to room temperature, then chill in the refrigerator for at least 1 hour.
- Just before serving, top each cupcake with fresh strawberries and blueberries.
