On the count of three, name your favorite dessert: ONE… TWO… THREE… CHEESECAKE! Okay, I’m not exaggerating when I say that I can take on an entire cheesecake to myself. I can’t promise you that I wouldn’t experience a terrible stomach ache after but it can be done.
I’ve had such a sweet tooth lately and it’s been driving me crazy! I find myself scrounging the home for any little thing to satisfy my craving, or contemplating running to the store for a pint of ice cream. Sugar deprivation, maybe? Luckily, I made these tasty Mini Strawberry Cheesecake Bites and they’re the perfect little treat.
Crust… filling… topping — it’s like a decadent bite-size piece of heaven.
Easy to pop, hard to stop… and here I thought these would help with portion control. Now, get your bake on!
Here is what you’ll need:
- 28 mini vanilla wafers
- 4 oz 1/3 less fat cream cheese
- 1 Tbsp sugar
- 2/3 cup plain Greek yogurt
- 1 egg
- 1 tsp vanilla extract
- 1/2 Tbsp flour
For the strawberry topping:
- 1 cup strawberries, diced
- 1/4 cup water
- 1 tsp sugar
- 1 Tbsp cornstarch whisked with 2 Tbsp water
Preheat the oven to 350 degrees.
Line mini cupcake pan with cupcake liners. Place 1 vanilla wafer in each, flat side down.
Bake for 10 minutes, cool at room temperature for another 10 minutes, then chill in the fridge for at least an hour.
Prior to serving, make the strawberry topping. In a medium saucepan, combine diced strawberries, sugar and water and bring to a boil. Reduce heat to medium heat and simmer. Stir in cornstarch+water mixture and simmer for 5 minutes until the liquid begins to thicken.
Top the mini strawberry cheesecake bites with strawberries before serving!