Frozen Cheesecake Bites

This delicious and easy frozen cheesecake bites recipe uses flavored yogurt in place of cream cheese and uses only 6 ingredients.

5 from 3 votes

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Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 40

Additional Time: 8

Total Time: 8 50

Servings: bites

Calories: 203kcal

Author: Michelle

Ingredients

5.3 ounces containers European style yogurt
9 graham crackers pulverized
6 tablespoons unsalted butter melted
2 eggs
12 ounces dark chocolate
1 teaspoon coconut oil

Instructions

Make "yogurt cheese" to use in place of cream cheese. Line a colander with cheesecloth and add the yogurt. Tie the top and place in the fridge with a bowl below the colander to catch the whey. Refrigerate for 6 hours or overnight. Gently squeeze the cheesecloth to remove as much liquid as possible. Scrape the yogurt cheese into a container.
5.3 ounces containers European style yogurt
Preheat your oven to 350 degrees. Melt your butter. Prepare an 8x8 pan by lining it with foil up the edges and spraying the foil with nonstick spray.
In a food processor, pulverize your graham crackers to crumbs. Add the melted butter and pulse to combine. Add the graham crackers to the pan and gently press into place. Bake for 10 minutes.
9 graham crackers, 6 tablespoons unsalted butter
While the crust is baking, prepare the filling. Beat your eggs until fluffy. Add a quarter of the yogurt cheese and beat until incorporated. Add the remaining yogurt cheese and mix until incorporated then turn up the speed slightly and mix for 30 seconds.
2 eggs
When the crust is baked, remove from the oven and turn the heat down to 325 degrees. Pour the prepared filling onto the crust and smooth to the edges if needed. Return to the oven and bake for 30 minutes.
Let the cheesecake cool, then freeze for 2 hours or overnight.
Once the cheesecake is frozen, remove from the pan and tin foil. Using a very sharp knife, cut into 64 one inch cubes.
Melt your chocolate over low heat in a heavy saucepan with the coconut oil. Stir regularly until melted. Using a fork, dip the cheesecake bites one at a time into the chocolate, coating thoroughly then shaking to remove excess chocolate. Carefully place dipped cheesecake bites onto a sil pat or piece of waxed paper to harden.
12 ounces dark chocolate, 1 teaspoon coconut oil
Once the cheesecake bites are fully hardened, remove from the sil pat and place in a container, returning them to the freezer. They will keep in the freezer for up to a month.

Equipment

Cheesecloth

Non-Stick 8x8 Pan

Food Processor

Notes

If you make this in a 9x9 pan, use 12 graham crackers and 8 tablespoons of butter for the crust. The filling will work as listed but will be a slightly thinner layer. You will also end up with 81 cheesecake bites instead of 64.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.