Gingersnap Prune Cheesecake Bites

These mini cheesecakes pack the flavor of an entire slice in just one bite
Gingersnap Prune Cheesecake Bites

Sarah L. Bolla

Recipe Courtesy of Dawn Jackson Blatner, RD and Sunsweet

The flavors of the holidays come together in one delectable bite. These easy-to-make cheesecake bites are the perfect addition to any winter celebration. 

12
Servings
93
Calories Per Serving
Deliver Ingredients

Ingredients

For the Cheesecake Bites

  • 1 1/4 Cup 2% plain Greek yogurt
  • 1 Egg
  • 2 Tablespoons coconut sugar
  • Cooking spray
  • 12 Small, gingersnap cookies
  • 1/2 Cup Amaz!n Diced Prunes
  • 2 Tablespoons candied ginger, minced

Directions

For the Cheesecake Bites

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.

Nutritional Facts

Total Fat
3g
5%
Sugar
6g
N/A
Saturated Fat
1g
6%
Cholesterol
17mg
6%
Protein
3g
6%
Carbs
14g
5%
Vitamin A
11µg
1%
Vitamin C
0.6mg
1%
Vitamin K
0.1µg
0.2%
Calcium
30mg
3%
Fiber
0.2g
0.6%
Folate (food)
2µg
N/A
Folate equivalent (total)
9µg
2%
Folic acid
4µg
N/A
Iron
0.6mg
3.3%
Magnesium
7mg
2%
Monounsaturated
0.8g
N/A
Niacin (B3)
0.3mg
1.7%
Phosphorus
18mg
3%
Polyunsaturated
0.3g
N/A
Potassium
109mg
3%
Sodium
50mg
2%
Sugars, added
2g
N/A
Zinc
0.1mg
0.8%

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