Mini Cranberry & Berry Cheesecakes
These beautiful berry cheesecakes are the perfect dessert to treat your guests to.
20 Minutes Prep
2 Hours
30 Minutes Total
12 Servings
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Ingredient List
- 6 Nature Valley™ Crunchy Oats & Honey Snack Bars, finely crushed
- 40 g unsalted butter, melted
For the topping
- 250 g jar whole cranberry sauce
- 12 g sachet powdered gelatine
- 200 g strawberry yogurt
- 200 g raspberry yogurt
- Strawberries and raspberries, to decorate
Preparation
- Line a 12- hole muffin tray with 12 paper cupcake cases.
- Mix the crushed granola bars and melted butter in a mixing bowl. Place a spoonful of the mixture in each paper case and press down firmly with the back of a teaspoon to form an even base. Chill in the fridge.
- Meanwhile, gently heat the cranberry sauce in a medium saucepan. Sprinkle over the gelatine and stir over a very low heat until dissolved; about 1 minute. Transfer to a heatproof bowl and leave to cool. When cold, cover and chill in the fridge for about 20 minutes until starting to thicken.
- Fold the yogurts into the cranberry mixture, then divide the mixture evenly between the cupcake cases. Chill in the fridge for about 2 hours until just set.
- Serve the cheesecakes (in or out of the paper cases) topped with strawberries and raspberries.
Tips
- You can easily double up the quantities of this recipe if serving as a party dessert. Look out for a jar of cranberry sauce that contains the whole berries.
