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Low Calorie Mini Lemon Cheesecake


  • reduced fat vanilla wafers 12
  • 8 oz reduced fat cream cheese
  • 1/4 cup of sugar
  • 1 tsp vanilla
  • 6 oz Vanilla greek yogurt non fat
  • 2 large egg whites
  • 1 tbsp all purpose flour
  • 3 tsp lemon juice
  • 1 tsp lemon zest


  • First, preheat your oven to 350 degrees.
  • Next, line 2 cupcake pans (12) with cupcake liners and place 1 reduced fat vanilla wafer on the bottom of each cupcake liner. (these will be your crust!)
  • Then beat cream cheese, vanilla, sugar, and eggs until smooth. Add in your yogurt, flour, lemon juice, and lemon zest and mix well, but don't overmix!
  • Pour mix into cupcake liners about 1/2 way full.
  • Bake for 25 minuets, and let cool to room temperature. After the cheesecakes have cooled, stick them in the fridge for a few hours.
  • Top with your topping of choice. (We were going to use Strawberries but my daughter decided she was SO hungry while waiting, that she had to eat them all. ) and serve!