Mini Cranberry & Berry Cheesecakes
These beautiful berry cheesecakes are the perfect dessert to treat your guests to.
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0:20
Prep /
2:30
Total
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12
Servings
Ingredients
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6
Nature Valley™ Crunchy Roasted Almond Snack Bars, finely crushed
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40
g unsalted butter, melted
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For the topping
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250
g jar whole cranberry sauce
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12
g sachet powdered gelatine
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200
g strawberry yogurt
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200
g raspberry yogurt
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Strawberries and raspberries, to decorate
Directions
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1
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 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.
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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.
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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.
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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.