Mini Cranberry & Berry Cheesecakes

These beautiful berry cheesecakes are the perfect dessert to treat your guests to.
  • 0:20 Prep / 2:30 Total
  • 12 Servings


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


  1. 1 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 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. 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. 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. 5 Serve the cheesecakes (in or out of the paper cases) topped with strawberries and raspberries.

    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.

Select Your Location