Mini Cranberry-Berry Cheesecakes

Mini Cranberry-Berry Cheesecakes

Nature Valley® bars and Yoplait® yogurt come together in these beautiful berry cheesecakes - perfect dessert to treat your guests.

Prep Time



Total Time






Granola Crust
box (8.9 oz) Nature Valley® roasted almond crunchy granola bars, crushed
cup butter or margarine, melted
can (14 oz) whole berry cranberry sauce
envelope unflavored gelatin
containers (6 oz each) Yoplait® Light Fat Free triple berry torte yogurt
Fresh raspberries, blackberries or strawberries, if desired
  1. Place baking cups in each of 22 regular-size muffin cups.
  2. In medium bowl, mix crushed granola bars and melted butter until well blended. Spoon about 1 tablespoon crumb mixture into each muffin cup; press in bottom of cup to form crust.
  3. In 2-quart saucepan, place cranberry sauce; sprinkle with gelatin to soften. Heat over low heat, stirring constantly, until gelatin is dissolved, about 3 minutes. Remove from heat; pour into medium bowl. Cover and refrigerate about 20 minutes or until mixture mounds slightly when dropped from spoon.
  4. Beat cranberry mixture until well blended; fold in yogurt. Divide yogurt mixture evenly among muffin cups. Cover; refrigerate about 3 hours or until firm. To serve, remove cheesecakes from muffin cups. Top with fresh berries. Cover and refrigerate any remaining cheesecakes.
Makes 22 mini cheesecakes

Nutrition Information:

1 Serving (1 Mini Cheesecake)
  • Calories 120
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 85mg;
  • Total Carbohydrate 18g
    • (Dietary Fiber 0g,
    • Sugars 12g),
  • Protein 2g;
Percent Daily Value*:
    • 1/2 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 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.