Ingredients

The following ingredients have 24 Servings
  • 2 containers Greek Yogurt ((5.3 ounce each/150 grams)--any flavor, I used Vanilla)
  • 1 large egg
  • 1.5 tablespoons all-purpose flour
  • 1 pinch salt
  • fresh blueberries ((24 pieces))
  • 1/2 cup crushed almonds (( or any nut, or your favorite cookies crushed))
  • optional:
  • drizzle of honey

Instruction

  • Preheat the oven to 375 degrees. Line a mini muffin pan with 24 mini paper liners and set aside.
  • In a large bowl, add the yogurt and whisk it with the egg until smooth. Add in the flour, salt and whisk them again.
  • Take a tablespoon measuring spoon and spoon it into each muffin cup (**you can make the cheesecake bites bigger with 1.5 tablespoons if you prefer).
  • Repeat with the remaining batter filling all the muffin pan. Optional: place a blueberry in the center of each cheesecake bites and press it down to submerge in the batter.
  • Bake the cheesecake bites for 10 mins until set. Chill them for an hour or flash freeze them for 20 minutes before removing the baking paper.
  • Remove the baking paper and dip the cheesecake bites into the crushed almond (or cookies) bowl and pride it down gently.
  • Set aside and repeat with the rest.
  • Serve and enjoy as is or with a drizzle of honey!