Red, White and Blueberry Cheesecake Cupcakes

Simple cheesecake cupcakes made of cream cheese, Greek yogurt with vanilla wafer crust with strawberries and blueberries.

Cheesecake cupcakes

A red, white and blue dessert, the mother uses nature as a source of food colors. These cheesecake cupcakes are the perfect weekend on July 4, at the Labor Day or the Memorial Day. They taste so good and only 100 calories! And if you prefer a lemon dessert, try these lemon cheese cake cupcakes instead. If you want it to be gluten -free, leave out the vanilla wafer or exchange it for a gluten -free biscuit. For chocolate lovers, try this chocolate raspberry cheesecake.

Sweet memories

When I was a child, my mother always made cheesecake cups with vanilla wafers as a crust. She put her with a cake filling in doses such as blueberry or cherry cake.

If I do it now, I like to add Greek yogurt to my cheesecake to lighten it, and it also adds a slight tang that I love. For a red, white and blue topic, I use fresh strawberries, raspberries and blueberries or only with any fresh fruit that you want! A few reasons to love them:

• Quick and easy – You take 30 minutes to bake.
• Low calorie dessert – only 100 calories.

Have fun and have fun with it! If you do that, I would like to see you. Mark me in your photos Instagram or Facebook!

Ingredients

Here is what you need to make this cheesecake recipe. See exact measurements in the recipe card below:

• Vanilla wafer – Enough to align the bottom of your cupcake can
• Cream cheese – Soft at room temperature (roughly the consistency of soft butter)
• Sugar -Nur to sweeten the cream cheese mixture, you can also use S sugar-free sweeteners
• Vanilla extract – A teaspoon for a touch of vanilla taste
• Vanillagriechian yogurt – a container (approx. 6 ounces) of your favorite brand (like Chobani)
• protein – Separate two large eggs and only hold the white
• All -purpose flour – a spoon to lightly thicken the cheesecake
• Fresh berries – a mixture of cut strawberries and blueberries or berries of your choice

How to make vanilla -wafer -cheese cake -cupcakes

Simple mini-vanilla wafer cheesecake with step-by-step photos. See exact measurements and instructions in the following recipe card:

Heat your oven to 175 ° C. Place a 12-cup cupcake tin or a muffin pan with paper cabins.

• Prepare the crust: Place a vanilla wafer in the floor of every cupcake liner. This will form the basis of your mini cheesecake.
• Make the filling: Use an electric mixer or a blender in a large bowl to cream soft cream cheese, sugar and vanilla extract at medium to high speed until they are smooth and well combined.
• Gradually integrate ingredients: Slowly beat in the vanilla grree yogurt, protein and flour. Mix up to straight combined.
• Bake the cheesecake: Pour the cheese dough evenly into the prepared Cupcake liners and fill them about half full. Bake in the preheated oven for 20-25 minutes or until the edges are set and a built-in toothpick gets out clean.
• Cool and chill: Let the cheesecake cool completely to room temperature on a rust. Then relax for the best texture and the best taste at least 1 hour before serving in the fridge.
• Top and enjoy! Before giving every mini cheese cake with fresh strawberries and blueberries before serving.

Variations

• Graham Cracker Kruste -Use crushed Graham -cracker crumbs instead of the vanilla wafer.
• Chocolate – Add chocolate chips and raspberries.
• Oreos – Place an oreo on the floor of vanilla wafers on the floor.
• Cherry cake – Exchange the fresh berries and use the cherry cake filling over it.
• Use sour cream instead of yogurt.

Cheesecake video

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