Triple-Berry Mini Cheesecakes (Gluten Free) recipe from Life Made Delicious
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Triple-Berry Mini Cheesecakes (Gluten Free)

Imagine these berry cheesecakes on your next dessert tray! Showstoppers this easy are what everyone needs.

  • Prep Time 20 min
  • Total Time 4 hr 45 min
  • Servings 12
Rating
(9) (0) Comments

Ingredients

Crust
1 1/2 cups (375 mL) Honey Nut Chex* cereal, crushed to 1 cup/250 mL
2 tbsp (25 mL) sugar
2 tbsp (25 mL) butter or margarine, melted
Filling
1 pkg (8 oz/250 g) reduced fat cream cheese, softened
1/3 cup (75 mL) sugar
1 egg
2 containers (170 g each) strawberry yogurt
2 tsp (10 mL) cornstarch
Topping
2 cups (500 mL) fresh berries (such as sliced strawberries, raspberries and/or blueberries)
1/4 cup (50 mL) semisweet chocolate chips

Nutrition Information

1
Serving
  • Calories
    180
  • Calories From Fat
    80
  • Total Fat
    9g
  • Trans Fat
    0g
  • Saturated Fat
    5g
  • Total Carbs
    23g
  • Sugars
    17g
  • Dietary Fiber
    0g
  • Protein
    4g
  • Cholesterol
    40mg
  • Sodium
    140mg

Instructions

Directions

  • 1 Heat oven to 300ºF. Line 12 regular-size muffin cups with paper baking cups.
  • 2 In medium bowl, mix crust ingredients. Press about 1 tablespoon crust mixture into bottom of each lined muffin cup.
  • 3 In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1/3 cup sugar and the egg. Beat on medium speed about 2 minutes or until smooth. Add yogurt and cornstarch. Beat on low speed until smooth. Spoon about 3 tablespoons batter into each muffin cup.
  • 4 Bake 20 to 25 minutes or until edges are firm and centre is jiggly. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven to cooling rack; cool at room temperature 30 minutes. Cover; refrigerate at least 3 hours. Remove from muffin pans.
  • 5 Top cheesecakes with fresh fruit. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over fruit.

Expert Tips

COOKING GLUTEN FREE? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Do-Ahead: Make these cheesecakes (without the Topping) up to 1 month ahead of time and freeze in a labeled airtight container. About 3 hours before serving, place covered cheesecakes in refrigerator to thaw. Add the Topping just before serving.

Reviews & Comments

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