Lemon Cheesecake Yogurt Cups

Lemony cheesecake cups made with Greek yogurt topped with fresh berries. Light, creamy and virtually guilt-free!

Something about lemon says summer to me, perhaps it's the color? I'm not quite sure but I do know the color yellow makes me happy and so do these little portion controlled cheesecake cups. Although these are meant to be eaten for dessert, I figured cream cheese, fruit and yogurt could easily be enjoyed for breakfast and that is exactly what I did this morning.

Use whatever berries you want or a combo of mixed berries, you could even top it with pie filling. I actually made these two ways, one way as seen in the photo, the second way I added the berries to the cheesecake cups before I baked them so the berries baked in with the cheesecake. Both ways are equally good, but the berries on top made for a prettier photo.

Mom always put vanilla wafers on the bottom of her cheesecake cups which is such a simple low-fat solution to create a crust. When the cheesecake cups bake, the cookies soften and all the flavors work together. Diabetics can use Splenda in place of sugar.

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