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Cheesecake Bites
Michelle
Print Recipe
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Servings
18
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
Instructions
CRUST
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)
Add all crust ingredients to a large bowl and mix to combine.
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)
Bake the crust for 10 minutes. Remove and set aside.
CHEESECAKE
Reduce oven temperature to. 300º F.
Add the cream cheese to a mixing bowl and beat until smooth.
Add the remaining ingredients and mix until combined and smooth.
Divide the ingredients into the prepared tins over the crust, filling the cheesecake/muffin tin until full.
Bake for 22 - 25 minutes, until set.
Allow to cool then place in the refrigerator to chill.
Serve with a dollop of jam and fresh berries.
Notes
Serving - 1 cheesecake bite