Lemon Raspberry Cheesecake Cups

1 cup Nilla wafers

⅓ cup greek yogurt

4 oz reduced-fat cream cheese

½ cup confectioner’s sugar

1 tbsp pure vanilla extract

8 oz raspberries

jar prepared lemon curd

fresh mint leaves (optional)

In a ziploc bag, crush wafers. Set aside.

In the bowl of a stand mixer (or a bowl an electric hand mixer), beat cream cheese until just softened. Add greek yogurt, sugar, and vanilla. Beat until light and fluffy, about 4 minutes.

Using small glass cups, wide-mouth jars, or champagne flutes as vessels, assemble the dessert in the following order: crushed wafer, lemon curd, cheesecake mixture, raspberry. If desired, garnish with mint.

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Lemon Raspberry Cheesecake Cups