Triple-Berry Mini Cheesecakes

Name: Triple-Berry Mini Cheesecakes
Prep time: 20 min
Total time: 4 h 45 min
Yield: 12
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

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Prep 20 min
Total 4 hr 45 min
Ingredients 10
Servings 12

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

by Qué Rica Vida Cocina

Updated Feb 16, 2016

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Ingredients

Crust

1 1/2 cups Cinnamon Chex™ or Chocolate Chex™ cereal, crushed to 1 cup
2 tablespoons sugar
2 tablespoons butter or margarine, melted

Filling

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

Topping

2 cups fresh berries (such as sliced strawberries, raspberries and/or blueberries)
1/4 cup semisweet chocolate chips

Directions

1

Heat oven to 300°F. 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 center 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

tip 1
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
tip 2
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 Information

180 Calories, 8g Total Fat, 3g Protein, 22g Total Carbohydrate, 16g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 180

Calories from Fat: 80

Total Fat: 8g; 13%

Saturated Fat: 4 1/2g; 23%

Trans Fat: 0g

Cholesterol: 35mg; 12%

Sodium: 130mg; 5%

Potassium: 90mg; 3%

Total Carbohydrate: 22g; 7%

Dietary Fiber: 1g; 5%

Sugars: 16g

Protein: 3g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 10%; 10%

Calcium: 8%; 8%

Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

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

Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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