Oct 04

Caramel Greek Yogurt Cheesecake Bites

Caramel Greek Yogurt Cheesecake Bites

Caramel Greek Yogurt Cheesecake Bites

Delight dinner guests with the final few bites

One- or two-bite desserts are hot, even when they’re cool. In this recipe from President’s Choice, for example, instead of the usual graham crumbs for the crust, try using chocolate sandwich cookies filled with vanilla crème.

Caramel Greek Yogurt Cheesecake Bites

Serves: 24

Prep time: 10 minutes

Cook time: 15 minutes

Chill time: 4 hours 20 minutes


8 PC® “Eat the Middle First” Cookies

1 tbsp (15 ml) all-purpose flour

1 ½ tsp (7 ml) granulated sugar

1 tub (250 g) PC Greek Yogurt Cream Cheese- Caramel

1 egg

24 Semi-Sweet Chocolate Chips

24 toasted pecan halves


Preheat oven to 325°F (160°C). Line a 24 mini-muffin cup pan with foil liners.

In mini food processor, process cookies to fine crumbs. Place 1 tsp (5 ml) crumbs into each muffin cup. Using the handle of a wooden spoon, gently press crumbs together into bottom of cup. Bake in the centre of oven for 5 minutes. Cool on a rack for 10 minutes.

Meanwhile, stir together flour and sugar. In a bowl and using an electric mixer, beat cream cheese and flour mixture until smooth. Beat in egg. Spoon 1 tbsp (15 ml) of mixture into each muffin cup. Bake in the centre of the oven for 8 to 10 minutes or just until cream cheese looks set. Cool on a rack for 10 minutes. Place one chocolate chip flat side up in centre of each cheesecake bite; immediately top with a pecan. Chocolate chip will melt. Cool to room temperature on rack, about 2 hours.

Transfer to an airtight container; refrigerate until firm and cold, about 2 hours.

More recipe ideas can be found online at pc.ca.


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