Gingersnap Prune Cheesecake Bites
Gingersnap Prune Cheesecake Bites
Recipe Courtesy of Dawn Jackson Blatner, RD and SunsweetThe flavors of the holidays come together in one delectable bite. These easy-to-make cheesecake bites are the perfect addition to any winter celebration.
Servings
12
servings
Ingredients
- 1 1/4 cup 2% plain greek yogurt
- 1 egg
- 2 tablespoon coconut sugar
- cooking spray
- 12 small, gingersnap cookies
- 1/2 cup amaz!n diced prunes
- 2 tablespoon candied ginger, minced
Directions
- Pre-heat oven to 325 degrees F. Combine yogurt, egg and coconut sugar in medium bowl and stir, by hand, until smooth.
- Mist mini-muffin tin with cooking spray. Place a gingersnap cookie at the base of each mini-muffin mold.
- Note: If cookie is too large, use a fine cheese grater or knife and trim to fit.
- Fill each muffin tin to the very top with yogurt mixture. Bake for 35 minutes.
- Remove from oven and let cool for 10 minutes.
- Refrigerate for at least 30 minutes to set. Stir together Sunsweet prunes and ginger. Top each mini-cheesecake with prune mixture.