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Caramel Greek Yogurt Cheesecake Bites

Contributed by: News Canada

One- or two-bite desserts are hot, even when they're cool.


  • 8 PC® “Eat the Middle First” Cookies
  • 1 tbsp (15 ml) all-purpose flour
  • 1 1/2 tsp (7 ml) granulated sugar
  • 1 tub (250 g) PC Greek Yogurt Cream Cheese- Caramel
  • 1 egg
  • 24 Semi-Sweet Chocolate Chips
  • 24 toasted pecan halves


Preheat oven to 325°F (160°C). Line a 24 mini-muffin cup pan with foil liners.

In mini food processor, process cookies to fine crumbs. Place 1 tsp (5 ml) crumbs into each muffin cup. Using the handle of a wooden spoon, gently press crumbs together into bottom of cup. Bake in the centre of oven for 5 minutes. Cool on a rack for 10 minutes.

Meanwhile, stir together flour and sugar. In a bowl and using an electric mixer, beat cream cheese and flour mixture until smooth. Beat in egg. Spoon 1 tbsp (15 ml) of mixture into each muffin cup. Bake in the centre of the oven for 8 to 10 minutes or just until cream cheese looks set. Cool on a rack for 10 minutes. Place one chocolate chip flat side up in centre of each cheesecake bite; immediately top with a pecan. Chocolate chip will melt. Cool to room temperature on rack, about 2 hours.

Transfer to an airtight container; refrigerate until firm and cold, about 2 hours.

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Serving Size: 24

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