Cheesecake Bites
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 84
- Total Fat
- 7
- Saturated Fat
- 5
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 2
- Cholesterol
- 6
- Sodium
- 21
- Total: 5 hr 15 min
- Prep: 15 min
- Inactive: 5 hr
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.