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Red Velvet Cheesecake Cupcakes

Yields24 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

Needless to say that this was our Valentine’s Day Dessert. Can you believe that this is “skinny”? This dessert was a hit…Low Points, Low Calories, Low Fat & Low Carbs!

Cake
 1 Box Duncan Hines moist deluxe red velvet cake
 6 oz Chobani 0% Vanilla Greek Yogurt
 1 Egg
 1 cup Water
Cheesecake
 1 Block of 8oz reduced fat Philly cream cheese
 ¼ cup Chobani 0% Vanilla Greek Yogurt (2oz)
 ¼ cup Light sour cream
 2 Large egg whites
 ¼ cup Sugar
 1 tsp Flour
 1 tsp Vanilla
1

Pre-Heat oven to 350 degrees

2

Prepare muffin/cupcake tins with foil liners (24); set aside

3

In a large mixing bowl: beat all the Cake Ingredients on medium speed until all well combined; set aside

4

In a medium mixing bowl: beat all the Cheesecake Ingredients on med/low until all well combined

5

Add Red Velvet Cake Mix to the all the cupcake liners, approx 1/2 full

6

Add an ice cream scoop size of the cheesecake mixture on top of the cake mix

7

Swirl with a fork to combine slightly and get a swirled design (see picture)

8

Bake for 25 minutes until the cheesecake is set.

9

Cook and cool until they come to room temp

10

Refrigerate in a covered container for minimum of 1 hour

Nutrition Facts

Serving Size 1 cupcake

Servings 0

Amount Per Serving
Calories 138.2
% Daily Value *
Total Fat 4.7g8%
Total Carbohydrate 20.9g7%

Dietary Fiber .5g2%
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.