Happy (early) Fourth of July! If you’re going to a party and looking for a festive dish to bring- look no further. These cheesecake cupcakes are so delicious and are sure to be a hit at any 4th of July gathering. They are also super easy to whip up and they look effortlessly adorable. I used Skinnytaste’s recipe as a guideline. Last year, I made these last year for Memorial Day and I followed the recipe to a T. Although they tasted amazing, I wasn’t thrilled to be using reduced fat Nilla Wafers. Partially because the ingredient list is insane and partially because I used 12 cookies and the rest of the box sat in my pantry and went stale. I made a traditional graham cracker crust out of gluten-free, organic graham crackers and vegan butter (Earth Balance). You could absolutely use whatever graham crackers and butter you would like-just check the ingredients list to make sure it fits whatever dietary guidelines you may be following. The chocolate drizzle is optional, but recommended because chocolate = <3. The combination of cheesecake, fresh berries, and chocolate is almost too good to be true. Check out the nutrition facts at the bottom of the post and prepare to be amazed!
1 cup graham cracker crumbs of choice
2 tablespoons butter of choice (such as regular or Earth Balance), melted
8 ounces reduced fat cream cheese, softened
1 tsp vanilla extract
¼ cup sugar
6 ounces fat-free vanilla Greek yogurt
2 large egg whites
1 tablespoon all purpose flour
8 ounces strawberries, sliced thin
8 ounces blueberries
¼ cup chocolate chips, melted.
Preheat oven to 350 degrees F. Line cupcake tin with liners. Combine graham cracker crumbs and melted butter in a medium-sized bowl. Divide among cupcake liners and press down firmly until tightly packed. Bake for 10 minutes. Meanwhile, 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 each half way. Bake 20-25 minutes or until center is almost set. Cool to room temperature and chill for at least one hour in the refrigerator. Top with fresh strawberries and blueberries. Drizzle melted chocolate over cupcakes. Store in the refrigerator until ready to serve.
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.