Mini Cranberry Berry Cheesecakes

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

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  • prep time 15 min
  • total time 2 hr 35 min
  • ingredients 6
  • servings 22
 

Ingredients

Granola Crust

1
box (8.9 oz) Nature Valley™ roasted almond crunchy granola bars, crushed
1/4
cup butter or margarine, melted

Filling

1
can (14 oz) whole berry cranberry sauce
1
envelope unflavored gelatin
4
containers (6 oz each) Yoplait® Light Fat Free triple berry torte yogurt
Fresh raspberries, blackberries or strawberries, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini Cheesecake
Calories
120
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
85mg
85%;
Total Carbohydrate
18g
18%
(Dietary Fiber
0g
0%
  Sugars
12g
12%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
4%;
Iron
0%;
Exchanges:
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.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.