Mini Baked Berry Cheesecakes
These dreamy creamy desserts with crunchy bases and fruity fillings are perfect for entertaining a crowd.
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0:20
Prep /
2:20
Total
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12
Servings
Ingredients
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8
Nature Valley™ Crunchy Oats & Dark Chocolate Snack Bars, finely crushed
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50
g unsalted butter, melted
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-
For the filling
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250
g light soft cheese
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250
g mascarpone
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115
g caster sugar
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-
Finely grated zest of 1 lemon
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2
medium eggs, beaten
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2
teaspoons cornflour
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225
g fresh raspberries
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Icing sugar, to dust
Directions
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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.
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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.
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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.
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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!
