June 18, 2012

lemon cheesecake cups

My husband is a sucker for cheesecake and anything flavored with lemon, the more tart the better. So when I found these light versions of mini lemon cheesecakes, I knew I had a winner. They're made with cream cheese, mascarpone cheese and plain greek yogurt. Lots of lemon zest makes them fresh and delicious.







 The "crust" part of these cheesecake cups is just one Nilla wafer dropped in the bottom of the cupcake liner. It gets soft and lovely during the baking process.



The only problem with these beauties is that the recipe only makes 12. I made them for Fathers Day, and they were gone before everyone got to try it! Double the recipe if you're feeding a crowd, or if you're really hungry.



Lemon Cheesecake Cups 

Serves: 12

12 vanilla wafers (I used Nilla wafers, is there any other kind?)
6 oz cream cheese, softened
2 oz mascarpone cheese, slightly softened
1/4 cup sugar
1 tsp vanilla
6 oz fat-free plain Greek yogurt (I used Chobani)
2 large egg whites
3 tbsp lemon juice
2 tbsp lemon zest (about 3 lemons)
1 tbsp all purpose flour

Heat oven to 350°. Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.

In a medium sized bowl, beat cream cheese, mascarpone cheese, sugar and vanilla until smooth using an electric mixer. Gently beat in yogurt, egg whites, lemon juice, lemon zest and flour. Do not over beat. Pour into cupcake liners (I just used a spoon) filling about half way. Bake for 20-25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator before serving.

Recipe adapted from: Skinny Taste

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