Instructions

• Preheat oven to 325°F. Spray an 8 x 8-inch square pan with nonstick cooking spray.
• In a medium bowl, beat 8 ounces reduced‑fat cream cheese until smooth.
• Add 1/4 cup coconut sugar and 1 teaspoon vanilla extract to the cream cheese and mix until combined.
• Add 1 egg and 1 cup plain Greek yogurt and mix until the batter is smooth and uniform.
• Pour the batter into the prepared 8 x 8-inch pan and smooth the top.
• Bake 55 to 60 minutes, until the edges are set and the center is mostly set (a slight jiggle in the center is fine).
• Remove the pan from the oven and cool on a wire rack to room temperature. Once cooled, refrigerate the cheesecake in the pan until fully chilled and firm (at least 2 hours).
• Run a knife around the edges, lift the cheesecake from the pan, and cut into 1 x 1‑inch squares. Place the squares on a plate or tray.
• Line a tray with parchment paper for the dipped bites.
• Place 12 ounces dark chocolate and 3 tablespoons coconut oil in a heatproof bowl set over a pot of simmering water (or use a small saucepan on very low heat). Stir constantly until the chocolate and coconut oil are thoroughly melted and smooth. Remove from heat.
• Using a fork or dipping tool, dip each chilled cheesecake square into the melted chocolate, let excess chocolate drip back into the bowl, and transfer the dipped bite to the prepared parchment paper.
• When all bites are coated, place the tray in the refrigerator until the chocolate is set.