Red Velvet Cheesecake Cupcakes

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AuthorSheenaCategoryDifficultyBeginner

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!

Yields24 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

Ingredients:

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

Directions:

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:

Nutrition Facts

Serving Size 1 cupcake

Servings 24


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.

Ingredients

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

Directions

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

Red Velvet Cheesecake Cupcakes