Red Velvet cheesecake Cupcake

http://culinarytuesdays.com/red-velvet-cheesecake-cupcakes/

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! That isn’t icing on top….its just Fat Free Whipped Cream, heart sprinkles & a Chocolate Covered Strawberry. It is divine…try it out for yourself! I used my heart shaped spring form pans and was able to make 3 hearts and 15 cupcakes. If you are just making cupcakes it will make about 24.

Red Velvet Cheesecake Cupcakes

Makes 24 Red Velvet Cream Cheese Cupcakes. Nutrition per cupcake: Weight Watcher Points + 4 ~ Calories 138.2 ~ Fat 4.7 g ~ Carbs 20.9 g ~ Fiber 0.5 g ~ Protein 3.5 g

Ingredients

****Cake****
1 box Duncan Hines Moist Deluxe Red Velvet Cake Mix
6 oz container of Chobani 0% Vanilla Greek Yogurt
1 egg
1 cup water
****Cheesecake****
1 block of 8 oz Reduced Fat Cream Cheese (Philly)
1/4 cup Chobani 0% Vanilla (2 oz) Greek Yogurt
1/4 cup Light Sour Cream
2 Large Egg Whites
1/4 cup Sugar
1 Tbsp Flour
1 tsp Vanilla

Instructions

Pre-Heat oven to 350 degrees
Prepare muffin/cupcake tins with foil liners (24); set aside
In a large mixing bowl: beat all the Cake Ingredients on medium speed until all well combined; set aside
In a medium mixing bowl: beat all the Cheesecake Ingredients on med/low until all well combined
Add Red Velvet Cake Mix to the all the cupcake liners, approx 1/2 full
Add an ice cream scoop size of the cheesecake mixture on top of the cake mix
Swirl with a fork to combine slightly and get a swirled design (look at picture below)
Bake for 25 minutes until the cheesecake is set.
Cook and cool until they come to room temp
then refrigerate in a covered container for minimum of 1 hour.