Morning and happy Tuesday!
In a recent post, I linked to a tasty little recipe for Skinny Clementine Cheesecake Bites. Did you miss them? If so, no worries… I feel as though a lot of people may have because they got lost in the mix with the giveaway and everything. But they’re good. Like really, really good so I decided they deserved a post of their own.
I’m not the biggest cheesecake fan because the filling is often super rich, but these little bites are perfect—they’ve got Greek yogurt and stevia in the filling, which makes them much lighter tasting and they’re mini so you can cure a sweet tooth with only a couple bites. They’re perfect for those us that are trying to eat healthier in 2013 but still have a major sweet tooth.
The crust is based of all-natural whole ingredients (dates, coconut and pecans), tastes like a Larabar and pairs perfectly with the cheesecake filling.
If you like clementines (which I recently found out many of you do!), you’ll love these little guys. Clementines are only in season for a few more months so get them while you still can and try this recipe. I promise you won’t be disappointed.
- 1 cup pre-soaked pitted dates
- 1 cup unsweetened shredded coconut
- 2 cups pecans
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ cup reduced fat cream cheese (room temperature)
- ½ cup non-fat plain greek yogurt (I used Chobani)
- 13 drops of liquid vanilla stevia
- zest of one clementine (or satsuma)
- ¼ cup clementine juice (or satsuma juice)
- Place all crust ingredients in a large food processor and process until it’s a dough like consistency with small chinks of pecans still remaining.
- In a blender or small food processor, blend all cheesecake ingredients until smooth and set aside.
- Grease an 8×8 baking pan or glass dish with oil (olive or coconut olive will work great.
- Press crust mixture into baking dish, making sure that it’s even.
- Top with cheesecake filling and use spoon or spatula to evenly distribute the filling over the crust.
- Cover with plastic wrap and freeze overnight.
- The next morning, remove from the freezer and let it thaw a little while in the fridge (about 30 minutes or until it’s thawed enough to cut into squares. Sprinkle with clementine zest as a garnish and serve immediately.
- Leftover bites can be stored in the fridge.