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Gluten-Free Triple Berry Mini Cheesecakes
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Prep Time:
20 minutes
Total Time:
4 hours 45 minutes
Create stunning berry cheesecakes for your dessert tray - an effortless showstopper!
Ingredients:
  • 1 1/2 cups Cinnamon Chex™ or Chocolate Chex™ cereal, crushed to 1 cup
  • 2 tablespoons sugar
  • 2 tablespoons butter or margarine, melted
  • 1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
  • 1/3 cup sugar
  • 1 egg
  • 2 containers (6 oz each) Yoplait® Original yogurt strawberry
  • 2 teaspoons cornstarch
  • 2 cups fresh berries (such as sliced strawberries, raspberries and/or blueberries)
  • 1/4 cup semisweet chocolate chips
Instructions:
  • Preheat oven to 300°F and place paper baking cups in 12 regular-size muffin cups.
  • Combine the crust ingredients in a medium bowl. Press approximately 1 tablespoon of the crust mixture into the bottom of each lined muffin cup.
  • First, in a medium bowl, use an electric mixer to beat the cream cheese until smooth. Then, add 1/3 cup of sugar and an egg. Beat for approximately 2 minutes until the mixture is smooth. Next, add yogurt and cornstarch, and beat on low speed until smooth. Finally, spoon approximately 3 tablespoons of batter into each muffin cup.
  • Bake for 20-25 minutes until edges are set but center is slightly wobbly. Turn off oven and let cool inside with door closed for 30 minutes. Transfer to a cooling rack and let cool at room temperature for 30 minutes. Cover and refrigerate for at least 3 hours before removing from muffin pans.
  • Drizzle fresh fruit-topped cheesecakes with melted chocolate chips. Microwave chocolate chips in a small microwavable bowl on High for 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over the fruit.

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