Skinnytaste · by Gina Homolka★ 5.0 (23)
Cheesecake Cupcakes
NUTRITION · PER SERVING95M COOK
CAL 6%·PRO 9%
CARBS 19G60% OF CAL
1G FIBER0G ADDED0G INTRINSIC5G OTHER13G TOTAL SUGAR
FAT 4G30% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light cheesecake cupcakes made with cream cheese and Greek yogurt on a vanilla wafer crust, topped with fresh strawberries and blueberries. These individual-sized cakes offer the tangy cheesecake flavor with an airy texture in cupcake form.
dessertamericanbaked good🥣 mixer🔥 ovenvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 12 reduced-fat vanilla wafers
- 8 ounces cream cheese (1/3 fat, softened)
- 1/4 cup sugar
- 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
At a glance
PER SERVING · TIME 95M
CAL 6%·PRO 9%
CARBS 19G60% OF CAL
1G FIBER0G ADDED0G INTRINSIC5G OTHER13G TOTAL SUGAR
FAT 4G30% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 110mg
- Total sugar
- 13g
- Added sugar
- ≥8g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 54mg
- Calcium
- 44mg
- Iron
- 0.39mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 110MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.