GLUTEN-FREE TRIPLE BERRY MINI CHEESECAKES
Imagine these berry cheesecakes on your next dessert tray! Showstoppers this easy are what everyone needs.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 300°F. 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.
Nutrition Facts : Calories 180, Carbohydrate 22 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 16 g, TransFat 0 g
BERRY MINI CHEESECAKES
There's always room for some mini desserts! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 18 paper-lined miniature muffin cups. In another small bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake 12-14 minutes or until centers are set. Cool 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate at least 1 hour. , To serve, remove paper liners; top cheesecakes with raspberries.
Nutrition Facts : Calories 100 calories, Fat 7g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 83mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
MINI CRANBERRY-BERRY CHEESECAKES
Nature Valley® bars and Yoplait® yogurt come together in these beautiful berry cheesecakes - perfect dessert to treat your guests.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 22
Number Of Ingredients 6
Steps:
- Place baking cups in each of 22 regular-size muffin cups.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Mini Cheesecake, Sodium 85 mg, Sugar 12 g, TransFat 0 g
TRIPLE-BERRY MINI CHEESECAKES (GLUTEN FREE)
Imagine these berry cheesecakes on your next dessert tray! Showstoppers this easy are what everyone needs.
Time 4h45m
Yield 12
Number Of Ingredients 13
Steps:
- 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 centre 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.
Nutrition Facts : Calories 180, Carbohydrate 23 g, Cholesterol 40 mg, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 12 Servings, Sodium 140 mg, Sugar 17 g, TransFat 0 g
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