12-24fresh berriesyour choice (I used raspberries and blackberries)
12TablespoonsCool Whip Liteoptional
Preheat oven to 350 degrees F.
Line a standard 12-cup muffin tin with paper liners. Place one vanilla wafer at the bottom of each liner.
Using an electric mixer, beat cream cheese, sugar and vanilla on medium speed until smooth. Beat in yogurt, egg whites, lemon juice, lemon zest and flour until well blended. Pour into cupcake liners, filling half way.
Bake for 25 minutes, or until center is almost set. Cool to room temperature. Chill a 2-3 hours in your refrigerator before removing cheesecakes from muffin cups.
Top with fresh berries and 1 Tablespoon each of Cool Whip Lite, if desired.
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