Mini Cranberry & Berry Cheesecakes

Ingredients

• 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

Directions

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.