Triple-Berry Mini Cheesecakes

Triple-Berry Mini Cheesecakes

  • (1)
Imagine these berry cheesecakes on your next dessert tray! Showstoppers this easy are what everyone needs.

Grab these items...

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

Steps, Tips & Nutrition


  • 1Heat oven to 300ºF. Line 12 regular-size muffin cups with paper baking cups.
  • 2In medium bowl, mix crust ingredients. Press about 1 tablespoon crust mixture into bottom of each lined muffin cup.
  • 3In 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.
  • 4Bake 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.
  • 5Top 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.


Serving Size: Calories 180 (Calories from Fat 80); Total Fat 8g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 130mg; Total Carbohydrate 22g (Dietary Fiber 1g, Sugars 16g); Protein 3g
% Daily Value*: Vitamin A 10%; Vitamin C 10%; Calcium 8%; Iron 10%
Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 0 High-Fat Meat; 1 1/2 Carbohydrate Choice
MyPyramid Servings: 1 tsp Fats & Oils; 0 oz-eq Grains; 0 oz-eq Meat & Beans
*% Daily Values are based on a 2,000 calorie diet.
Makes: 12 servings

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