Ingredients
Scale
Crust:
1 cup unsweetened graham-like cracker crumbs
2 tablespoons honey
2-3 tablespoons melted coconut oil
Filling:
1 cup softened cream cheese
1 cup Greek yogurt
1/2 cup pumpkin puree
1/4 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 egg
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners.
Prepare the Crust:
- Mix the graham cracker crumbs, sugar, and melted coconut oil until well combined.
- Press about a teaspoon of the mixture into the bottom of each liner, pressing down firmly.
Prepare the Filling:
- Beat the softened cream cheese until smooth.
- Add the Greek yogurt, pumpkin puree, granulated sugar, brown sugar, vanilla extract, and pumpkin pie spice. Mix until well combined.
- Add the egg and mix until just incorporated.
Assemble and Bake:
- Spoon the cream cheese mixture over the crusts, filling each liner almost to the top.
- Bake for 20-25 minutes, or until the centers are set.
- Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Refrigerate the cheesecake bites for at least 2 hours before serving.
Based on the size of your muffin tin, the recipe will yield 12-16 cheesecake bites.
- Prep Time: 10
- Cook Time: 25
- Category: Snack
- Method: Baking
- Cuisine: American