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Mini Cranberry-Berry Cheesecakes
Mini Cranberry-Berry Cheesecakes
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Prep Time:
15 minutes
Total Time:
2 hours 35 minutes
Berry Cheesecake made with Nature Valley® bars and Yoplait® yogurt - a delightful dessert for entertaining.
Ingredients:
  • 1 box (8.9 oz) Nature Valley™ roasted almond crunchy granola bars, crushed
  • 1/4 cup butter or margarine, melted
  • 1 can (14 oz) whole berry cranberry sauce
  • 1 envelope unflavored gelatin
  • 4 containers (6 oz each) Yoplait® Light Fat Free triple berry torte yogurt
  • Fresh raspberries, blackberries or strawberries, if desired
Instructions:
  • Line 22 regular-size muffin cups with baking cups.
  • Combine crushed granola bars and melted butter in a medium bowl until fully mixed. Spoon approximately 1 tablespoon of the crumb mixture into each muffin cup and press down to form the crust.
  • Place cranberry sauce in a 2-quart saucepan and sprinkle gelatin over the top to soften. Heat over low heat, stirring constantly, until gelatin is dissolved, about 3 minutes. Remove from heat and transfer to a medium bowl. Cover and refrigerate for about 20 minutes until mixture slightly mounds when dropped from a spoon.
  • Blend the cranberry mixture until smooth, then gently mix in the yogurt. Distribute the yogurt mixture evenly into muffin cups. Chill for about 3 hours until it sets. When ready to serve, remove the cheesecakes from the cups, add fresh berries on top. Store any extras in the refrigerator.

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