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    Triple-berry Mini Cheesecakes (Gluten-free)


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    Triple-berry Mini Cheesecakes (Gluten-free)

    Post by genkicoll on Fri Apr 17, 2015 11:19 am

    Triple-berry Mini Cheesecakes

    • 1 1/2 cups Cinnamon Chex or Chocolate Chex cereal, crushed to 1 cup
    • 2 tablespoons sugar
    • 2 tablespoons butter or margarine, melted
    • 1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
    • 1/3cup sugar
    • 1 egg
    • 2 containers (6 oz each) Yoplait™ Original 99% Fat Free strawberry yogurt
    • 2 teaspoons cornstarch
    • 2 cups fresh berries (such as sliced strawberries, raspberries and/or blueberries)
    • 1/4 cup semisweet chocolate chips


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


    • Healthy: Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
    • Do-Ahead: 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.

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