Berry Mini Cheesecakes

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

1 1/2 cups (375 mL) Cinnamon Toast Crunch™ cereal, crushed

2 Tbsp (30 mL) sugar

2 Tbsp (30 mL) butter, melted

1 package (8 oz/250 g) cream cheese, softened

1/3 cup (75 mL) sugar

1 egg

1 1/3 cups (325mL) Strawberry Greek (2%) Yogurt

2 tsp (10 mL) cornstarch

2 cups (500 mL) fresh berries (such as sliced strawberries, raspberries and/or blueberries)

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1

Heat oven to 300°F. Place paper baking cup in each of 12 regular-size muffin cups.
2

In medium bowl, mix Crust ingredients. Press about 1 tablespoon crust mixture in bottom of each baking 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 1/4 cup batter into each muffin cup.
4

Bake 20 to 25 minutes or until edges are set and centre jiggles slightly. Remove from oven to cooling rack; cool at room temperature 30 minutes. Cover; refrigerate 2 hours. Remove from pan.
5

Top cheesecakes with fresh berries.