Triple-Berry Mini Cheesecakes Recipe!!!

Preparation Time 20 min Total Time 4 hr 45 min Recipe Makes 12 Servings

Crust 1 1/2 cups (375 mL) Honey Nut Chex* cereal, crushed to 1 cup/250 mL 2 tbsp (25 mL) sugar 2 tbsp (25 mL) butter or margarine, melted Filling 1 pkg (8 oz/250 g) reduced fat cream cheese, softened 1/3 cup (75 mL) sugar 1 egg 2 containers (170 g each) strawberry yogurt 2 tsp (10 mL) cornstarch Topping 2 cups (500 mL) fresh berries (such as sliced strawberries, raspberries and/or blueberries) 1/4 cup (50 mL) semisweet chocolate chips

Instructions 1.Heat oven to 300ºF. Line 12 regular-size muffin cups with paper baking cups. 2.In medium bowl, mix crust ingredients. Press about 1 tablespoon crust mixture into bottom of each lined muffin cup. 3.In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1/3 cup sugar and the egg. Beat on medium speed about 2 minutes or until smooth. Add yogurt and cornstarch. Beat on low speed until smooth. Spoon about 3 tablespoons batter into each muffin cup.

4.Bake 20 to 25 minutes or until edges are firm and centre is jiggly. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven to cooling rack; cool at room temperature 30 minutes. Cover; refrigerate at least 3 hours. Remove from muffin pans. 5.Top cheesecakes with fresh fruit. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over fruit.