Dessert

Lemon Cheesecake Yogurt Cups Recipe

ByAiden Wells December 14, 2025December 14, 2025

Introduction

These Lemon Cheesecake Yogurt Cups are a light and refreshing dessert perfect for any occasion. Combining creamy cheesecake flavors with tangy lemon and sweet vanilla wafers, they offer a delightful treat without being too heavy.

The image shows several small cupcakes on a white marbled surface, each in a light brown paper liner. Each cupcake has a smooth creamy white top layer with two blackberries placed in the center, dusted lightly with powdered sugar. Around the cupcakes, there are tiny bits of yellow zest and a few small wedges of lemon. The focus is on the cupcake in the front center, highlighting the texture of the creamy top and the detail of the blackberries. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 reduced fat vanilla wafers
8 oz 1/3 less fat cream cheese (softened)
1/4 cup sugar
1 tsp vanilla
6 oz fat-free vanilla Greek yogurt (such as Chobani)
2 large egg whites
3 tbsp lemon juice
1 tbsp lemon zest
1 tbsp all purpose flour
24 blackberries

Instructions

Step 1: Preheat the oven to 350°F. Line a cupcake tin with liners and place one vanilla wafer at the bottom of each liner.
Step 2: Using an electric mixer, gently beat the softened cream cheese, sugar, and vanilla together until smooth.
Step 3: Gradually beat in the fat-free vanilla Greek yogurt, egg whites, lemon juice, lemon zest, and flour. Be careful not to overmix.
Step 4: Pour the mixture into the cupcake liners, filling each about halfway.
Step 5: Bake for 25 minutes or until the centers are almost set.
Step 6: Allow the cups to cool to room temperature, then chill them in the refrigerator for a few hours.
Step 7: Before serving, top each cup with fresh blackberries and a dusting of powdered sugar if desired.

Tips & Variations

For extra richness, substitute full-fat cream cheese and yogurt, but this will increase the calorie content.
Try swapping blackberries for raspberries or blueberries for a different berry flavor.
Use lemon extract instead of zest and juice if fresh lemons are unavailable.
To make mini portions, use a mini muffin tin and reduce baking time to around 15 minutes.

Storage

Store the lemon cheesecake yogurt cups in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled. If you want to serve them later, let them sit at room temperature for 10 minutes before eating for the best texture.

How to Serve

The image shows several small cupcakes in white paper liners placed on a white marbled surface. Each cupcake has a golden-baked bottom layer and a pale yellow top layer, which looks soft and creamy. On the top of each cupcake, there are three fresh dark blackberries arranged in a small cluster. Powdered sugar is falling gently from above, creating a snowy effect around the cupcakes, with some sugar dust already scattered on the marbled surface. Small bits of yellow zest are also sprinkled on the surface, adding color contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular Greek yogurt instead of fat-free?

Yes, using regular Greek yogurt will add more creaminess and fat, resulting in a richer texture but also more calories.

Do I have to use egg whites in this recipe?

The egg whites help give structure and a light texture. If you prefer to avoid eggs, you can try using a commercial egg replacer, but texture might vary.