Cheesecake Bites

Cheesecake Bites

Cheesecake Bites

Listen up—imagine cheesecake bites without the cheese. It might sound wacky, but by swapping out cream cheese for yogurt, you'll achieve a wonderfully creamy texture with wholesome ingredients. Whip up a batch to share with your loved ones and see if they can detect the difference!

Prep Time 10 Minutes
Cook Time 35 Minutes

Calories per seving 70

Fat 1.5g

Cholesterol 0mg

Sodium 45mg

Carbohydrates 14g

Fiber 1g

Sugar 9g

Protein 3g


  • 1 1/4 cups 2% plain Greek yogurt
  • 1 egg
  • 2 Tbsp coconut sugar
  • cooking spray
  • 12 gingersnap cookies
  • 10 Sunsweet® Pitted Prunes, chopped
  • 2 Tbsp candied ginger, minced


Preheat oven to 325°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 prunes and ginger. Top each mini-cheesecake with prune mixture.