MENU

Skinny Triple-Berry Mini Cheesecakes

skinny triple-berry mini cheesecakes Dessert
Skinny Triple-Berry Mini Cheesecakes
  • Prep 20 min
  • Total 4 hr 45 min
  • Servings 12

59% fewer calories • 64% less saturated fat than the original recipe. Imagine these berry cheesecakes on your next dessert tray! Showstoppers this easy are what everyone needs.

Updated September 20, 2016

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

Steps

Hide Images
  • 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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
80
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
10%
10%
Exchanges:
Free
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

© 2021 ®/TM General Mills All Rights Reserved