Mini-Cranberry-Berry-Cheesecakes

Mini Cranberry & Berry Cheesecakes

These beautiful berry cheesecakes are the perfect dessert to treat your guests to.

Small black spatula
20 Minutes Prep
Small black clock face
2 Hours 30 Minutes Total
A small knife and fork set
12 Servings

Ingredient List

  • Small check mark in a circle icon 6 Nature Valley™ Crunchy Roasted Almond Snack Bars, finely crushed
  • Small check mark in a circle icon 40 g unsalted butter, melted
For the topping
  • Small check mark in a circle icon 250 g jar whole cranberry sauce
  • Small check mark in a circle icon 12 g sachet powdered gelatine
  • Small check mark in a circle icon 200 g strawberry yogurt
  • Small check mark in a circle icon 200 g raspberry yogurt
  • Small check mark in a circle icon Strawberries and raspberries, to decorate

Preparation

  1. Line a 12- hole muffin tray with 12 paper cupcake cases.
  2. 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.
  3. 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.
  4. 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.
  5. 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.