Name: Caramel Greek Yogurt Cheesecake Bites
Ingredients: 8 PC Eat the Middle First Cookies; 1 tbsp all-purpose flour (15 ml); 1 1/2 tsp granulated sugar (7 ml); 1 tub PC Greek Yogurt Cream Cheese- Caramel (250 g); 1 egg; 24 semi-sweet chocolate chips; 24 toasted pecan halves

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Caramel Greek Yogurt Cheesecake Bites

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

Ingredients

8 PC Eat the Middle First Cookies
1 tbsp all-purpose flour 15 ml
1 1/2 tsp granulated sugar 7 ml
1 tub PC Greek Yogurt Cream Cheese- Caramel 250 g
1 egg
24 semi-sweet chocolate chips
24 toasted pecan halves

Instructions

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.