Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups Cinnamon Chex™ or Chocolate Chex™ cereal, crushed to 1 cup
  • 2 tablespoons sugar
  • 2 tablespoons butter or margarine, melted
  • 1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
  • 1/3 cup sugar
  • 1 egg
  • 2 containers (6 oz each) Yoplait® Original yogurt strawberry
  • 2 teaspoons cornstarch
  • 2 cups fresh berries (such as sliced strawberries, raspberries and/or blueberries)
  • 1/4 cup semisweet chocolate chips

Instruction

  • Heat oven to 300° F. Line 12 regular-size muffin cups with paper baking cups.
  • In medium bowl, mix crust ingredients. Press about 1 tablespoon crust mixture into bottom of each lined muffin cup.
  • 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.
  • Bake 20 to 25 minutes or until edges are firm and center 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.
  • 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.