Mini Lemon Blackberry Cheesecakes

With the remaining lemons I had from my grandpa's trees (see post below), I decided to make this recipe from SkinnyTaste.  It turned out delicious!  These are definitely something I'll be making often.

24 Reduced-fat vanilla wafers
8 oz. light cream cheese
1/4 cup sugar
1 tsp. vanilla
6 oz. fat-free vanilla Greek yogurt
2 large egg whites
3 Tbsp. lemon juice
1 Tbsp. lemon zest
1 Tbsp. all-purpose flour
24 blackberries

Heat oven to 350 degrees.  Line mini-muffin tin with mini-muffin liners and put one vanilla wafer in the bottom of each (randomly enough, some vanilla wafers in the box were too big to fit in the bottom, so I had to pick through to find the ones that would).  In a bowl, gently beat cream cheese, sugar, vanilla until smooth.  Add in yogurt, egg whites, lemon juice, lemon zest, and flour and beat until smooth.  Pour into cupcake liners.

Bake 20-22 minutes or until centers are almost set.  Cool to room temperature and then refrigerate until chilled (a few hours).  Top each with a blackberry and serve.