Lemon Cheesecake Cupcakes

Craving the rich, creamy taste of cheesecake but prioritizing your health? Look no further than our delicious Lemon Cheesecake Cupcakes. Bursting with bright flavor and smooth filling, this recipe reimagines a classic dessert without derailing your lifestyle goals.

The secret to this healthy twist lies in the use of low-fat cream cheese and Greek yogurt, delivering all the decadent taste you crave without the extra fat. Plus, these cupcakes are surprisingly easy to whip up, taking less than an hour of prep time.

Perfect for a satisfying afternoon treat or even a fun baking project with the kids, ditch the store-bought treats and try out a batch of these healthy lemon cheesecake cupcakes – your taste buds and waistline will be thankful.

Take a minute to watch the video below or download the recipe above to learn how to make our Lemon Cheesecake Cupcakes.

COOKING WITH CELEBRATE - Lemon Cheesecake Cupcakes

Ingredients

• 12 reduced-fat vanilla wafers
• 8 ounces cream cheese, 1/3 fat, softened
• 1 scoop of Lemon Cream Vegan Protein Powder
• 1 tsp vanilla
• 6 ounces fat-free vanilla Greek yogurt, I used Chobani
• 2 large egg whites
• 1 tbsp  all-purpose flour
• 8 oz strawberries, hulled and sliced thin
• 8 oz blueberries
• 8 oz of raspberries

Directions

1. Heat oven to 350F.
2. Line a 12 cup cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.
3. In a large bowl, gently beat cream cheese, and vanilla until smooth using an electric mixer.
4. Gradually beat in yogurt, egg whites, and flour. Do not over beat.
5. Pour into cupcake liners filling half way.
6. Bake 20-25 minutes or until center is almost set.
7. Cool to room temperature then chill at least 1 hour in the refrigerator.
8. Before serving, top with fresh strawberries, blueberries, and raspberries.