Red, White and Blueberry Cheesecake Yogurt Cupcakes

by Сашка

Easy Cheesecake cupcakes made with cream cheese, Greek yogurt with a vanilla wafer crust topped with strawberries and blueberries.

Cheesecake Cupcakes

A red, white and blue dessert using Mother Nature as my source for food coloring. These cheesecake cupcakes are the perfect July 4th, Labor day or Memorial Day weekend. They taste so good and only 100 calories! And if you prefer a lemon dessert, try these lemon cheesecake cupcakes instead. If you want them gluten free, leave out the vanilla wafer or swap it for a gluten-free cookie. For chocolate lovers, you try this chocolate raspberry cheesecake.

Sweet Memories

Red, White and Blueberry Cheesecake Yogurt Cupcakes

When I was a kid, my mom always made cheesecake cups with vanilla wafers as the crust. She topped them with canned pie filling like blueberry or cherry pie.

When I make them now, I like adding Greek yogurt to my cheesecake to lighten them up, and it also adds a slight tang which I love. For a red, white and blue theme, I use fresh strawberries, raspberries, and blueberries, or just top them with any fresh fruit you desire! A few reasons to love them:

  • Quick and Easy – they take 30 minutes to bake.
  • Low Calorie Dessert – only 100 calories.

Enjoy and have fun with it! If you make this, I would love to see them. Tag me in your photos on Instagram or Facebook!

Red, White and Blueberry Cheesecake Yogurt Cupcakes


Here’s what you’ll need to make this cheesecake cupcake recipe. See exact measurements in recipe card below:

  • Vanilla wafers – enough to line the bottom of your cupcake tin
  • Cream cheese – softened to room temperature (about the consistency of softened butter)
  • Sugar – just to sweeten the cream cheese mixture, you can also use s sugar-free sweetener
  • Vanilla extract – a teaspoon for a touch of vanilla flavor
  • Vanilla Greek yogurt – a container (around 6 ounces) of your favorite brand (like Chobani)
  • Egg whites – separate two large eggs, keeping only the whites
  • All-purpose flour – a spoonful to thicken the cheesecake filling slightly
  • Fresh berries – a mix of sliced strawberries and blueberries or berries of your choice

Featured CommentMade this recipe with a few substitutions with what I already had – regular cream cheese, Aldi brand vanilla wafers and plain non-fat greek yogurt. These were delicious! I halved the recipe since it’s just me and my husband, but this will definitely be going into the rotation when we’re craving something sweet. We used strawberries, blueberries and raspberries, and the raspberries definitely made this pop.– Jamie159 More Comments

How To Make Vanilla Wafer Cheesecake Cupcakes

Easy Mini Vanilla Wafer Cheesecakes with step-by-step photos. See exact measurements and directions in the recipe card below:

Red, White and Blueberry Cheesecake Yogurt Cupcakes

line cupcake tins and place a vanilla wafer in each one.

Read also:
Cottage Cheese Cheesecake

Red, White and Blueberry Cheesecake Yogurt Cupcakes

Beat the cream cheese, yogurt, egg whites, vanilla in a bowl.

Red, White and Blueberry Cheesecake Yogurt Cupcakes

Pour into the cupcake liners and bake.

Preheat your oven to 350°F (175°C). Line a 12-cup cupcake tin or muffin pan with paper liners.

  • Prepare the Crust: Place a vanilla wafer into the bottom of each cupcake liner. This will form the base of your mini cheesecakes.
  • Make the Filling: In a large bowl, use an electric mixer or stand mixer to cream together softened cream cheese, sugar, and vanilla extract on medium-high speed until smooth and well combined.
  • Gradually Incorporate Wet Ingredients: Slowly beat in the vanilla Greek yogurt, egg whites, and flour. Mix until just combined.
  • Bake the Cheesecakes: Pour the cheesecake batter evenly into the prepared cupcake liners, filling them about halfway full. Bake in the preheated oven for 20-25 minutes, or until the edges are set and a toothpick inserted comes out clean.
  • Cool and Chill: Let the cheesecakes cool completely to room temperature on a wire rack. Then, for the best texture and flavor, chill them in the fridge for at least 1 hour before serving.
  • Top and Enjoy! Before serving, top each mini cheesecake with fresh strawberries and blueberries.


  • Graham Cracker Crust – Use crushed graham cracker crumbs in place of the vanilla wafers.
  • Chocolate – Add chocolate chips and top with raspberries.
  • Oreos – place an oreo on the bottom of each in place of vanilla wafers.
  • Cherry Pie – Swap the fresh berries and use cherry pie filling on top.
  • Use sour cream in place of yogurt.

Cheesecake Video

Red, White and Blueberry Cheesecake Yogurt Cupcakes

More Cheesecake Recipes You Will Love

Cheesecake Cupcakes

4.96 from 21 votes 5 Cals:98 Protein:3.5 Carbs:10.5 Fat:4.5 Easy Cheesecake cupcakes made with cream cheese, Greek yogurt with a vanilla wafer crust topped with strawberries and blueberries. Course: Dessert Cuisine: American

Red, White and Blueberry Cheesecake Yogurt Cupcakes

Prep: 10 minutes minsCook: 25 minutes minsChill Time: 1 hour hrTotal: 1 hour hr 35 minutes mins Print Rate Pin Save Saved! WW Points Yield: 12 servings Serving Size: 1 cupcake 1x2x3x


  • 12 cup cupcake tin


  • 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


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


Serving: 1 cupcake, Calories: 98 kcal, Carbohydrates: 10.5 g, Protein: 3.5 g, Fat: 4.5 g, Sodium: 29.5 mg, Fiber: 0.5 g, Sugar: 7.5 g

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