Mini Baked Berry Cheesecakes
These dreamy creamy desserts with crunchy bases and fruity fillings are perfect for entertaining a crowd.
20 Minutes Prep
2 Hours
20 Minutes Total
12 Servings
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Ingredient List
- 8 Nature Valley™ Crunchy Oats & Dark Chocolate Snack Bars, finely crushed
- 50 g unsalted butter, melted
For the filling
- 250 g light soft cheese
- 250 g mascarpone
- 115 g caster sugar
- Finely grated zest of 1 lemon
- 2 medium eggs, beaten
- 2 teaspoons cornflour
- 225 g fresh raspberries
- Icing sugar, to dust
Preparation
- Preheat the oven to 170°C (150°C for fan assisted ovens)/Gas Mark 3. 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 in each paper case and press down firmly with the back of a teaspoon to form an even base.
- Place the soft cheese, mascarpone, sugar and lemon zest in a large mixing bowl and beat with a spatula until smooth, then gradually beat in the eggs. Fold in the cornflour. Divide the mixture evenly between the cupcake cases.
- Bake for 30-35 minutes or until just set. Leave to cool in the muffin tray. When cold, cover with cling film and chill in the fridge for at least 2 hours (or overnight). To serve, peel away the cupcake cases, top with fresh raspberries and dust lightly with icing sugar.
Tips
- You can make the cheesecakes a day in advance and chill in the fridge overnight. Change the raspberries to blueberries, if liked, or try a mix of the two for extra colour and fruitiness!
