Works for Me: Raspberry Greek Yogurt Cheesecake Bites

I did it!

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I perfected the Greek-yogurt mini-cheesecake! (at least, for my taste.)

Other recipes I had tried tasted too much like yogurt, and not enough like cheesecake.  These are just right: the taste and texture of real cheesecake, with enough greek yogurt to make them guilt-free.  I served these at a Bunco party I hosted a couple weeks ago, and they were highly complimented!  I wanted them to be neat finger-food, so I hid the raspberry topping inside of the cheesecake.

They are simple, quick, and easy to make.  What more could you want in a dessert?

First, mix up a little cream cheese, some vanilla Greek yogurt, eggs, sugar, and salt:IMG_7394

Then, give the baby  some yogurt to keep her happy while you do the next steps!IMG_7395

Fill your Demarle mini-muffin tray* about 1/3 full of the yogurt mixture:IMG_7398

*If you don’t have a Demarle silicone muffin tray, I suggest using paper or foil liners and placing the cookie on the bottom, or simply baking in a round springform pan with your favorite crust like any other cheesecake.

And top with a dollop of Raspberry pie filling.IMG_7401

Then, fill ’em up the rest of the way with more yogurt mixture.IMG_7403

Bake, and top them each with a Nilla Wafer cookie as soon as they come out of the oven:

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I wanted mine to be pretty, so I froze them right in the muffin tray so I could pop them out without squishing them.  Then, I sprinkled a little chopped white chocolate on top.  Keep them refrigerated until ready to serve.

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Here is the recipe:

Raspberry Greek Yogurt Cheesecake Bites

  • 8 oz regular cream cheese
  • 2 cups Vanilla Greek Yogurt (not fat-free)
  • 2 eggs
  • 3 egg whites (about 1/3 cup)
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • Raspberry pie filling
  • 1 box Nilla Wafer cookies
  • chopped white chocolate for garnish (optional)

Bring cream cheese to room temperature.  Beat cream cheese in electric mixer until softened.  Add yogurt and mix.  Add eggs, egg whites, sugar, and salt.  Beat until smooth.  Fill mini-muffin trays about 1/3 full with mixture.  Top with a small dollop of pie filling (about 1/2 tsp?), then fill muffin cups with yogurt mixture until full.  Bake at 325 degrees Fahrenheit for 30 minutes, or until set.  Remove from oven and immediately top with Nilla Wafer cookies.  Let cool completely, then refrigerate.  May be frozen for even easier removal from the muffin tray, or for longer storage.  Decorate or garnish with whatever you choose (I used chopped white chocolate.)  Store refrigerated.

It works for me!

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