Orange Cranberry Cheesecake Cups

These easy orange cranberry cheesecake cups are the perfect lightened-up dessert for fall and winter!


  • 12 Nilla Wafer cookies
  • 8 oz., 1/3 less fat cream cheesesoftened to room temperature
  • 5.3 oz container of fat-free vanilla Greek yogurt(I use Dannon Light & Fit)
  • 6 tablespoons sugardivided
  • 2 tablespoons orange juicedivided
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 tablespoon orange zest
  • 1 ½ cups fresh cranberries
  • 2 tablespoons warm water
  • 1 ½ teaspoons cornstarch


  • Preheat the oven to 375. Place cupcake liners into 12 cups of a standard-sized muffin/cupcake tin and place a Nilla Wafer in the bottom of each liner.
  • In a large bowl, combine the cream cheese, yogurt, five tablespoons of sugar, a tablespoon of orange juice, vanilla, and egg and mix using an electric mixer until smooth and well combined. Stir in the orange zest until spread throughout. Spoon the mixture evenly on top of the nilla wafers in the prepared liners and spread flat with a spatula, the back or a spoon. Bake for 15-16 minutes and remove from oven to cool.
  • While the cheesecake cups are cooking, mist a small saucepan with cooking spray and bring over medium heat. Add the cranberries and cook for 5 minutes, stirring occasionally. In a small dish, stir together the cornstarch and warm water until smooth and add to the cranberries. Add the remaining tablespoon of orange juice and sugar and stir to combine. Allow the strawberry mixture to bubble and thicken. Reduce the heat to low and simmer for 1-2 minutes. Remove from heat and cover until needed.
  • Once the cheesecake cups have cooled to room temperature, spoon the cranberry topping evenly over the center of each cup and transfer the topped cheesecake cups to the refrigerator. Chill for at least one hour. Serve chilled.


W–W Points per cheesecake cup: 5 

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Nutrition Information per cheesecake cup: 110 calories, 12 g carbs, 9 g sugars, 5 g fat, 3 g saturated fat, 3 g protein, 1 g fiber, 105 mg

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