I love being able to turn really unhealthy desserts into desserts that are almost guilt free! This one is sure to please all of you cheesecake lovers!
Each of these babies are less than 200 calories but are so rich and flavorful you would never guess they were low fat!
Adapted from Peanut butter cheesecake
8 oz 1/3 less fat cream cheese, softened
6 oz non-fat vanilla Greek yogurt (I used Chobani)
1 tsp vanilla extract
1 tsp sugar free fat free instant white chocolate pudding mix
1/4 cup sugar (Truvia or whatever sweetener you like)
1 tsp lemon zest
Preheat oven to 350. Place 1 vanilla wafer into the bottom of each lined cupcake liner.
In a bowl, mix together cream cheese, yogurt, vanilla and sugar. Add in pudding mix and stir until combined. Beat in egg and lemon zest.
With a spoon, carefully place mixture into cupcake tin. Using a teaspoon measurement, spoon 1 teaspoon of the raspberry preserves on top of each cheesecake. Take a toothpick and swirl preserves into the batter.
Bake for 25 minutes. Allow to cool completely and then refrigerate for a few hours.