Chobani Vanilla Cheesecake Bites #DeliciousBowl

Chobani Vanilla Cheesecake Bites

The Super Bowl is right around the corner, and I'm already obsessing about my menu.  After all, the Super Bowl is the um...well, it's the Super Bowl of cooking holidays!   I know some people might think that Thanksgiving is the center of the cooking world, but they'd be wrong.  While I love roasting turkey and making all the sides, being constrained by tradition is not nearly as fun as coming up with an outrageously different feast filled with amazing entrees and appetizers for hungry masses every year!

This year, I'm whipping up these delicious vanilla cheesecake bites using vanilla flavored Chobani Greek Yogurt in the batter.  They are amazing and turned out even better than I imagined.  So good, they may just be my new "go-to" cheesecake recipe.

Now - what is everyone else having for Super Bowl Sunday?  I need some more ideas, so please respond in the comments!

Chobani Vanilla Cheesecake Bites

Chobani Vanilla Cheesecake Bites #DeliciousBowl

Note:  this recipe uses a mini cupcake tray.  They are about very small, about 2" in diameter.  You can scale this recipe up and use regular cupcake sizes or even a full 8" pie plate, but you would need to bake it longer.  Just keep baking it until a toothpick inserted in the center comes out clean.

Level:  Moderately Easy
Total Time:  40 minutes
Prep:  15 minutes
Bake Time:  25 minutes (or until a toothpick inserted in the center comes out clean)
Yield:  About 4 dozen mini cheesecake bites (about 1 1/2" diameter)

Ingredients

Crust
          1 1/2 cups graham cracker crumbs
          3 tablespoons sugar
          4 tablespoons melted butter

Cheesecake
          2 8oz blocks of cream cheese, softened
          1 cup vanilla flavored Chobani Greek yogurt
          1 1/4 cups sugar
          1 tablespoon pure vanilla extract
          3 eggs

Directions

1.  For the crust, add graham cracker crumbs and sugar to a large bowl.  Stir to combine.  Add melted
     butter and mix it into the sugar/crumb mixture with the tines of a fork until the crumbs are well
     coated with butter.

2.  For the cheesecake, add cream cheese and sugar to the bowl of a stand mixer fitted with a paddle
     attachment.  Beat until fluffy, about 2 minutes.

3.  Add eggs one at a time, making sure each one is fully incorporated before adding the next one.

4.  Add the Chobani Greek Yogurt and vanilla extract.

5.  Filling the trays:  add just under a teaspoon of the graham cracker crumb mixture to each well of a
     mini cupcake tin that has been prepared with cooking spray or butter. (Better yet, don't be like me!  
     Use mini cupcake liners!) Using a spoon or the bottom of a small salt shaker, press the crumbs
     firmly into each well.  You want to pack them down and slightly up the sides of the wells firmly.

6.  Add a heaping teaspoon of the cheesecake batter to each well.  It should be level with the top of
     the pan, but not overflowing.  Put the mini cupcake tray onto a cookie sheet to catch any drips that 
     may happen during baking.

7.  Bake in a 350F oven for 20-28 minutes or until the edges begin to get ever-so-slightly brown and a
     toothpick inserted in the center comes out clean.  Remove from oven and let cool for 15 minutes.

8.  Using a thin small knife, loosen the edges of all of the mini cheesecakes if they appear to be
     sticking at all.  Invert the tin onto a wire rack and allow to cool completely.

9.  Garnish as desired, and refrigerate until ready to serve.

For more great Chobani recipes, visit their Tumblr page or the Chobani Website.

Note:  While I was asked by Chobani to participate in their #MadeWithChobani #DeliciousBowl #GameDay campaign, this recipe as well as all opinions stated are my own.