Ingredients

The following ingredients have 4 Servings
  • 1 cup Teddy graham crackers, chocolate
  • 3 tablespoon coconut oil
  • 8 ounce cream cheese, low fat
  • 1/2 container (4 oz) Greek Yogurt
  • 1 1/2 tablespoon honey
  • 1/2 tablespoon lemon juice
  • 1 tsp vanilla extract
  • 1 dash salt
  • 24 medium (1-1/4" dia) strawberries

Instruction

  • Finely crush Annie's Chocolate Bunnies in a blender or food processor and combine with melted coconut oil.  Grease a mini cupcake pan and then place a heaping teaspoon of crust into each well and flatten. (I like to flatten all the wells together at the end, so I can disperse any extra crust crumbs that I have!)
  • Place in the freezer to let firm while you make the filling.
  • Combine softened cream cheese with greek yogurt, honey, lemon juice, vanilla and salt.  Mix until smooth.  Spoon about 1 tablespoon of filling into each well of you mini cupcake pan, then smooth out.  (I used extra cheesecake filling to make the top of my santa hat, so I froze it in a small bowl so I could roll them later.  BUT you can use whipped cream to top off your santa hats instead.)
  • Place in the freezer to firm for at least 15 minutes. Use a butter knife to pop them out of your pan!
  • Top with a strawberry (I chopped off the stems) to make it look like a santa hat! For the top of the santa hat, either roll little balls of your extra cheese cake filling or put a little whipped cream on top!