Go Back

Cheesecake Bites

Michelle
Prep Time 10 minutes
Cook Time 25 minutes
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