Healthified Triple-Berry Mini Cheesecakes
Healthified Triple-Berry Mini Cheesecakes
Provided by: live better america
total
prep
59% fewer calories • 64% less saturated fat than the original recipe see the comparison.
Imagine these berry cheesecakes on your next dessert tray! Showstoppers this easy are what everyone needs.
Ingredients
- 1 1/2 cups bite-size squares oven-toasted rice cereal with cinnamon, crushed to 1 cup
- 2 cups fresh berries (such as sliced strawberries, raspberries and/or blueberries)
- 1/4 cup semisweet chocolate chips
- 2 tablespoons sugar
- 2 tablespoons butter or margarine, melted
- 1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
- 1/3 cup sugar
- 1 egg
- 2 containers (6 oz each) 99% Fat Free strawberry yogurt
- 2 teaspoons cornstarch
Directions
- 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 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.
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