Mini-Baked-Berry-Cheesecakes

Mini Baked Berry Cheesecakes

These dreamy creamy desserts with crunchy bases and fruity fillings are perfect for entertaining a crowd.

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

Ingredient List

  • Small check mark in a circle icon 8 Nature Valley™ Crunchy Oats & Dark Chocolate Snack Bars, finely crushed
  • Small check mark in a circle icon 50 g unsalted butter, melted
For the filling
  • Small check mark in a circle icon 250 g light soft cheese
  • Small check mark in a circle icon 250 g mascarpone
  • Small check mark in a circle icon 115 g caster sugar
  • Small check mark in a circle icon Finely grated zest of 1 lemon
  • Small check mark in a circle icon 2 medium eggs, beaten
  • Small check mark in a circle icon 2 teaspoons cornflour
  • Small check mark in a circle icon 225 g fresh raspberries
  • Small check mark in a circle icon Icing sugar, to dust

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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!