Recipe courtesy of Good To Know
Show: Good To Know
Cheesecake Bites
Total:
5 hr 15 min
Prep:
15 min
Inactive:
5 hr
Yield:
12 servings
Level:
Easy
Total:
5 hr 15 min
Prep:
15 min
Inactive:
5 hr
Yield:
12 servings
Level:
Easy
Total:
5 hr 15 min
Prep:
15 min
Inactive:
5 hr
Yield:
12 servings
Level:
Easy

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

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. 

For the chocolate covering: In a food processor, mix together the cocoa powder, coconut oil and confectioners' sugar until smooth. 

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. 

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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