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Michelle

Cheesecake Bites

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 18
Ingredients Method Notes

Ingredients
  

CRUST
  • 2/3 cup KIND Healthy Grains® Granola 
  • 1 tbsp brown sugar
  • 2 tbsp honey
  • 2 tbsp pecans - finely chopped
  • 2 tbsp coconut oil - melted
  • 1 tbsp brown sugar
CHEESECAKE
  • 6 oz cream cheese - softened (room temperature)
  • 1 cup Plain Greek Yogurt
  • 1/2 cup honey
  • t tbsp corn starch
  • 1 tsp lemon juice
  • 2 eggs - room temperature
  • 1/2 tsp vanilla

Method
 

CRUST
  1. Preheat oven to 350º F and lightly spray two 12-count cups mini cheesecake pans with cooking spray (or line a mini muffin tin with paper cups)
  2. Add all crust ingredients to a large bowl and mix to combine.
  3. Divide the mixture among 18 of the cups and press firmly with a spoon or small glass to pack the crust. (I find a shot glass works perfectly)
  4. Bake the crust for 10 minutes. Remove and set aside.
CHEESECAKE
  1. Reduce oven temperature to. 300º F.
  2. Add the cream cheese to a mixing bowl and beat until smooth.
  3. Add the remaining ingredients and mix until combined and smooth.
  4. Divide the ingredients into the prepared tins over the crust, filling the cheesecake/muffin tin until full.
  5. Bake for 22 - 25 minutes, until set.
  6. Allow to cool then place in the refrigerator to chill.
  7. Serve with a dollop of jam and fresh berries.

Notes

Serving - 1 cheesecake bite