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Triple-Berry Mini Cheesecakes (Gluten Free)

triple-berry mini cheesecakes (gluten free)
Triple-Berry Mini Cheesecakes (Gluten Free)
  • Prep 20 min
  • Total 4 hr 45 min
  • Servings 12

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

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

Steps

  • 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.

  • 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.

Nutrition Facts

Serving Size: 12 Servings
Calories
180
% Daily Value
Total Fat
9g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
40mg
Sodium
140mg
Total Carbs
23g
Dietary Fiber
0g
Sugars
17g
Protein
4g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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