Shreddies Frozen Mini Berry Cheesecakes

Shreddies Frozen Mini Berry Cheesecakes

3

"Delightful mini cheesecakes, bursting with flavours of fresh berries, are crowned with a crunchy Shreddies crumb topping. Easy to make, and great to have on hand in the freezer."
Saved
Save
I Made it Rate it Share Print

Ingredients

3 h 25 m servings 244 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  1. Crust: Place crumbs in bowl and drizzle with butter; using fork, mix until combined.
  2. Distribute mixture evenly into12 paper-lined muffin cups; press firmly into bottoms of each.
  3. Bake at 350 degrees F (180 degrees C) for 10 min. Cool.
  4. Filling: Mash strawberries and raspberries together in shallow pan; transfer to small saucepan. Microwave jam 20 sec. on HIGH, or until softened; stir into fruit. Sprinkle fruit with gelatin; let stand 1 min. to soften. Cook and stir over low heat 2 to 3 min., or until gelatin has dissolved. Cool to room temperature. Stir in lemon zest.
  5. Beat cream cheese and sugar with electric mixer until thoroughly blended and smooth.
  6. Stir fruit mixture into cream cheese mixture until thoroughly blended. Spoon approx. 1/2 cup (125 mL) mixture into each prepared muffin cup. Freeze several hours or overnight.
  7. Remove from freezer 10 min. before serving and remove paper liners. Serve inverted on a plate. If desired, garnish with fresh berries.

Footnotes

  • Tips & Suggestions:
  • Variation: Use 1-1/2 cups (375 mL) of any type of fresh berry or berry blend.
  • If desired, add 1/4 cup (50 mL) finely chopped toasted slivered almonds to crushed Shreddies.

Reviews

3

Delicious! I used frozen raspberries as there were none fresh at the grocery store. I also used raspberry jello mix instead of unflavoured gelatin, put the sugar in with the berries instead of w...

I did not try it yet..but it looks awesome...and added bonus is that you can freez it and use it as need it...so practical...love things like that.

These were very tasty, but I felt like the strawberry flavor almost overwhelmed the cheesecake flavor. I think the next time I make this I'll reduce the strawberries by a quarter cup... but it ...