Lemon Cheesecake Yogurt Cups
Something about lemon says summer to me – perhaps, it’s the color? I’m not quite sure, but I do know the color yellow makes me happy and so do these little portion-controlled Lemon Cheesecake Yogurt Cups. More of my favorite cheesecake recipes you might love, these Maple Pecan Cheesecake Shooters, Red, White, and Blueberry Cheesecake Cups and this Strawberry Cheesecake Dip.
My mom always put vanilla wafers on the bottom of her cheesecake cups, which is such a simple solution to create a crust. Just put one wafer in the bottom of each regular-size muffin cup and top with the batter. The cookies will soften when the cheesecake cups bake. These individual lemon cheesecake cups make a great dessert. If you’re serving them for a party, you can make them the night before and refrigerate until it’s time to eat them. While testing this lemon cheesecake recipe, I tried it two ways: the first, as seen in the photo, with blackberries on top, and the second with the berries mixed in with the cheesecake cups before I baked them. Both were equally good, but the berries on top are prettier.
What are lemon cheesecake cups made of?
Lemon: Lemon juice and zest Creamy Ingredients: Softened 1/3-less fat cream cheese, fat-free vanilla Greek yogurt Other Filling Ingredients: Sugar, vanilla extract, egg whites, all-purpose flour Crust: Vanilla wafers
Variations:
Sugar Substitute: If you’re trying to reduce your sugar intake, use monk fruit sweetener in place of sugar. Lime Flavor: Make key lime cheesecake by swapping the lemons for key limes. Crust: Switch out the Nilla Wafer with a gingersnap or chocolate wafer. Lemon Cheesecake Toppings: Use whatever berries you want or a combo of mixed berries. You could even top it with pie filling or blueberry compote.
More Cheesecake Recipes You’ll Love:
Strawberry Swirl Cheesecake Five-Ingredient Chocolate Cheesecake Cups Cheesecake Brownies No-Bake Cheesecake Strawberry Cheesecake Dip
