Mini Cranberry Berry Cheesecakes Recipes

MINI CRANBERRY-BERRY CHEESECAKES

Mini Cranberry-Berry Cheesecakes image

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

Ingredients

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

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

BERRY MINI CHEESECAKES

Berry Mini Cheesecakes image

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

Ingredients

1 cup graham cracker crumbs
3 tablespoons butter, melted
8 ounces cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 large egg, room temperature, lightly beaten
18 fresh raspberries

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.

BRI EMERY'S CRANBERRY-ORANGE MINI CHEESECAKES

Bri Emery's Cranberry-Orange Mini Cheesecakes image

Surprise your guests by baking up a batch of Bri Emery's Cranberry-Orange Mini Cheesecakes for your next event! The fruity flavors of these Bri Emery's Cranberry-Orange Mini Cheesecakes work perfectly with the creaminess of cheesecake. These adorable desserts will be gone in minutes, so be sure to make enough for everyone!

Provided by My Food and Family

Categories Dairy

Time 4h10m

Yield 24 servings

Number Of Ingredients 12

Ingredients

1-3/4 cups cranberries
1 cup sugar, divided
1 Tbsp. zest and 5 Tbsp. juice from 1 orange, divided
3/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1 Tbsp. plus 1 tsp. vanilla, divided
1-1/2 cups finely crushed gingersnaps (about 32)
3 Tbsp. butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sour cream
3 eggs
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

Heat oven to 325°F.
Cook cranberries, 1/2 cup sugar, 1/4 cup (4 Tbsp.) orange juice and spices in saucepan on medium heat until cranberries begin to pop and mixture is thickened, stirring occasionally. Cool slightly.
Process cranberry mixture in food processor until smooth; transfer to bowl. Stir in 1 Tbsp. vanilla. Refrigerate until ready to use.
Mix cookie crumbs and butter; press 1 Tbsp. onto bottom of each of 24 paper-lined muffin cups.
Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream, orange zest, remaining orange juice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add 2/3 cup cranberry mixture; swirl gently. Spoon 1/3 cup batter over crust in each muffin cup.
Bake 25 min. or until centers are almost set. Cool. Refrigerate 2 hours.
Drizzle with remaining cranberry mixture and top with COOL WHIP just before serving.

Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

CHILLED CRANBERRY CHEESECAKE

Chilled Cranberry Cheesecake image

Whenever I'm invited to an outing involving food, so is my cheesecake. Light in texture, it has deliciously rich flavor. With its cranberry-pink color, it looks too pretty to cut...but don't let that stop you.

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups graham cracker crumbs (about 24 squares)
2 tablespoons sugar
2 teaspoons grated orange zest, divided
1/3 cup butter, melted
1 envelope unflavored gelatin
1/4 cup orange juice
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) whole-berry cranberry sauce
1-1/2 cups heavy whipping cream

Steps:

In a bowl, combine the cracker crumbs, sugar and 1 teaspoon orange zest; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool completely. , In a small saucepan, sprinkle gelatin over orange juice and let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved; cool slightly. , Meanwhile, in a icing bowl, c=beat cream cheese and remaining orange zest until blended. Beat in cranberry sauce until smooth. Beat in cooled gelatin mixture; mix well. , In a bowl, beat cream until stiff peaks form. Fold into cream cheese mixture. Pour over crust. Refrigerate for 3-4 hours before serving. Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Refrigerate leftovers.

Nutrition Facts : Calories 324 calories, Fat 24g fat (14g saturated fat), Cholesterol 75mg cholesterol, Sodium 191mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

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