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Gluten-Free Triple Berry Mini Cheesecakes

Betty Crocker Kitchens
Updated Feb 16, 2016
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Imagine these berry cheesecakes on your next dessert tray! Showstoppers this easy are what everyone needs.

Gluten-Free Triple Berry Mini Cheesecakes

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

Instructions

  • Step 
    1
    Heat oven to 300°F. Line 12 regular-size muffin cups with paper baking cups.
  • Step 
    2
    In medium bowl, mix crust ingredients. Press about 1 tablespoon crust mixture into bottom of each lined muffin cup.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

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.

Tips from the Betty Crocker Kitchens

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