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Gluten Free Triple Berry Mini Cheesecakes

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

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( 21 Ratings)

21 Ratings

5 Stars 33%

4 Stars 33%

3 Stars 29%

2 Stars

1 Stars

Member Reviews ( 2 )

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Prep Time 20 min
Total Time 4 hr 45 min
Servings 12

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 99% Fat Free strawberry yogurt

2: teaspoons cornstarch

Topping

2: cups fresh berries (such as sliced strawberries, raspberries and/or blueberries)

1/4: cup semisweet chocolate chips

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Directions

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 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

Expert Tips

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 180
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 40mg; 40%;
Sodium: 140mg; 140%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 0g 0% Sugars 17g 17% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 15%;
Calcium: 8%;
Iron: 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 Choices:

1 1/2

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

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 6/4/2010 7:43:11 PM REPORT ABUSE Konki 2 said:

Rating:

I love this recipe thanks.

This reply was: Helpful Inspiring

Posted 5/25/2010 9:33:30 AM REPORT ABUSE KatLady313 said:

Rating:

These were delicious. Made a slight change in mine: Substituted the crust mixture with a vanilla wafer. Easier on my budget and still came out delicious. Will make them again.

This reply was: Helpful Inspiring