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Peanut Butter Greek Yogurt Cheesecake Bites

Gone are the days of being a self-conscious baker because these cheesecake bites are fool-proof and require minimal baking! FAGE Total 2% is the base of this filling and compliments the creaminess that comes from the peanut butter. We love this salty/sweet combo with the chopped salted peanuts and the chocolate drizzle. It’s a timeless classic for a reason!

Ingredients

For crust:

1 (11-ounce) box vanilla wafer cookies

2 Tablespoons granulated sugar

¼ cup (1 stick) salted butter, melted

For peanut butter yogurt filling:

8 oz. cream cheese, softened

½ cup FAGE Total 2%

1 cup creamy peanut butter

1 cup confectioners’ sugar

½ teaspoon kosher salt

For topping:

4 oz. dark chocolate, roughly chopped

⅓ cup roasted, salted peanuts, roughly chopped

    Steps
  1. Preheat the oven to 325 degrees. Line a 12-cup muffin tin with cupcake liners, or grease well with non-stick cooking spray.
  2. First, make your crust: Add the vanilla wafer cookies and sugar to the bowl of a food processor and pulse until completely broken down. With the motor on low, drizzle in the melted butter. Continue mixing on medium speed until the mixture comes together and resembles the texture of wet sand.
  3. Evenly divide the crust among the cups of your muffin tin. Using the back of a spoon, tightly pack the crust into the bottoms of each cup.
  4. Transfer to the oven and bake until set and lightly-browned, about 5 minutes. Remove from the oven and let cool completely.
  5. Meanwhile, making your filling: Clean out the bowl of the food processor and add in the cream cheese. Mix until light and fluffy, about 1 minute.
  6. Add in the FAGE Total Greek yogurt, peanut butter, confectioners’ and salt. Continue beating until well combined and smooth, about 3-5 minutes.
  7. Evenly divide the filling over the cooled crusts. Cover tightly with plastic wrap and transfer to the refrigerator. Chill until set, at least 3 hours.
  8. Place the chocolate in a microwave-safe bowl and melt in 15 second intervals, stirring between each, until the chocolate is completely melted and smooth, about 1 minute total.
  9. Remove cheesecakes from the muffin tin and drizzle all over with melted dark chocolate. Finish with a sprinkle of chopped peanuts. Serve warm, or refrigerate until the chocolate hardens, about 15 minutes.
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