These cheesecakes are a bite-sized dream. Sweet chocolate cheesecake sits atop a graham cracker crust, topped with marshmallow fluff - it's the perfect, WW friendly treat.
6graham cracker sheets crushed into crumbs, about 1 cup plus 2 tbsp to garnish
2tbspbrown sugar or brown sugar replacement
2tbspSmart Balancemelted, or butter
Filling
2cupGreek yogurt
1/4cupsugar free chocolate pudding mix+ 1 tbsp
1tspcocoa powder
2tbsplow fat cream cheese
1tspvanilla
2eggs
Topping:
3/4cupmarshmallow fluff1 tbsp per cheesecake on top
2tbspgraham cracker crumbs
Instructions
Preheat oven to 350F and spray muffin pan well with cooking spray.
In a small bowl, combine graham cracker crumbs with brown sugar and melted butter. Mix until well combined and fill each muffin tin with 1 tbsp of crust mixture. Press firmly to create a packed crust and bake for 5 min. remove from oven and set aside to cool.
In another bowl, combine Greek yogurt, cream cheese, vanilla, egg and stir until uniform. Add pudding mix and stir in fully, ensuring there are no clumps. Fold in sprinkles last.
Re-spray sides of muffin pan if needed to ensure no sticking and top each crust with cheesecake mixture. Reduce heat to 325 F and bake 25-30 minutes, until fully set.
Allow cheesecake bites to chill in the fridge for at least 2 hours before serving. Top with 1 tbsp of marshmallow fluff.
Store in an airtight container in the fridge for up to 4 days. If making ahead, don’t add marshmallow topping until ready to serve.