The Mad Cake Batter

sweet treats and savory deets

Mini Cheesecake Cups

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In spirit of ‘Merica, Fourth of July, and USA playing Germany today in the World Cup, I decided to make something light and, of course, red, white and blue. I love all the recipes off of Skinny Taste and have come back to her site for countless occasions. I have made these in the past and they were a huge hit, not to mention, super easy to make. I doubled her recipe since it only makes about 12 and made some minor changes. I added her link so the original is available as well.

INGREDIENTS: 2012-07-06 08.47.46

  • 24 vanilla wafers
  • 8 oz 1/3 less fat cream cheese, softened
  • 1/4 cup sugar
  • 1-1 3/4 TSP vanilla
  • 12 oz fat-free vanilla Greek yogurt
  • 2 large egg whites
  • 1 tbsp all purpose flour
  • strawberries
  • blueberries


Preheat oven to 350°. Line cupcake tin with liners, and place a vanilla wafer at the bottom of each liner.
Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in the greek yogurt, egg whites, and flour. Do not over beat. (At this point, I would test the batter and added some more vanilla or sugar it make it a tad bit sweeter) 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, add sliced strawberries and blueberries.

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