Mini Baked Berry Cheesecakes

These dreamy creamy desserts with crunchy bases and fruity fillings are perfect for entertaining a crowd.
  • 0:20 Prep / 2:20 Total
  • 12 Servings


  • 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


  1. 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. 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. 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. 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.

    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!

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