Cheesecake Bites

  • Level: Easy
  • Total: 5 hr 15 min
  • Prep: 15 min
  • Inactive: 5 hr
  • Yield: 12 servings
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Ingredients

Cheesecake Filling: 

1/4 cup light cream cheese

1/4 cup nonfat plain Greek yogurt

2 to 3 tablespoons confectioners' sugar

1/2 teaspoon vanilla extract

Chocolate Covering:

1/2 cup unsweetened cocoa powder

1/4 cup virgin coconut oil, plus more for greasing tray

1/4 cup confectioners' sugar

Directions

  1. Chill a clean ice cube tray in the freezer. For the cheesecake filling: In a food processor, mix together the cream cheese, yogurt, confectioners' sugar and vanilla until smooth. Pour into a large resealable plastic bag and set aside. Clean out the food processor bowl for the chocolate covering. 
  2. For the chocolate covering: In a food processor, mix together the cocoa powder, coconut oil and confectioners' sugar until smooth. 
  3. Using a pastry brush, grease the chilled ice cube tray with coconut oil. Spoon the chocolate shell mixture into each compartment, tilting the tray around to coat the sides. Cut a small corner off the bottom of the bag of filling and squeeze into each chocolate mold. Spoon more chocolate over the filling to cover. Freeze for 4 to 5 hours, or overnight. 
  4. Before removing the cheesecakes, set the frozen tray on the counter for 2 to 3 minutes to start defrosting. Remove as you would ice cubes, by twisting the tray, or running the underside of the tray under warm water for a few seconds. Serve immediately.

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