WHERE TO BUY CHEESECAKE BITES RECIPES

Steps:

• Heat oven to 375°F. Place paper baking cups into 24 mini muffin pan cups; set aside.
• Combine all crust ingredients in bowl. Firmly press about 1 rounded teaspoon crust mixture into bottom of each paper liner.
• Combine all filling ingredients except egg in bowl; beat at medium speed, scraping bowl often, until creamy. Add egg; continue beating until well mixed.
• Spoon 1 rounded tablespoon lemon mixture over crust mixture in each cup. Swirl tops with spoon. Bake 15-17 minutes or until puffed and set. Allow to cool 1 hour at room temperature. Refrigerate at least 2 hours or until serving time.
• Garnish with dollop of pie filling and fresh mint leaves just before serving, if desired.
• Store in container with tight-fitting lid in refrigerator up to 4 days.

Steps:

• Chill a clean ice cube tray in the freezer. For the cheesecake filling: In a food processor, mix together the cream cheese, yogurt, confectioners' sugar and vanilla until smooth. Pour into a large resealable plastic bag and set aside. Clean out the food processor bowl for the chocolate covering. 
• For the chocolate covering: In a food processor, mix together the cocoa powder, coconut oil and confectioners' sugar until smooth. 
• Using a pastry brush, grease the chilled ice cube tray with coconut oil. Spoon the chocolate shell mixture into each compartment, tilting the tray around to coat the sides. Cut a small corner off the bottom of the bag of filling and squeeze into each chocolate mold. Spoon more chocolate over the filling to cover. Freeze for 4 to 5 hours, or overnight. 
• Before removing the cheesecakes, set the frozen tray on the counter for 2 to 3 minutes to start defrosting. Remove as you would ice cubes, by twisting the tray, or running the underside of the tray under warm water for a few seconds. Serve immediately.