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Cakes & cheesecakes

Mini No-Bake Berry Cheesecakes
Ingredients
These cheesecakes require a minimum of 2 hours freezing time. For an even smoother texture, use a high-speed blender to puree the filling in Step 3.
6 graham cracker sheets
1/2 cup plus 2 Tbsp. sugar
1/2 cup walnuts
Pinch salt
4 Tbsp. unsalted butter, melted
8 oz. cream cheese, softened
1 cup frozen blackberries
1 small beet, peeled and cut into 1/2" pieces (about 1/2 cup)
1/2 cup plain whole-milk Greek yogurt
1 Tbsp. orange zest
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Mini No-Bake Berry Cheesecakes

Mini No-Bake Berry Cheesecakes

Mini No-Bake Berry Cheesecakes
  • Servings:Makes 12 cheesecakes
  • Prep Time:25 minutes
  • Cook Time:0 minutes
directions
1. Line a 12-cup muffin tin with liners and set aside.
2. Pulse graham crackers, 2 tablespoons sugar, walnuts, and salt in a food processor until finely crushed, 6 to 8 times; transfer to a medium bowl, then stir in butter until combined. Add 2 tablespoons mixture to each muffin cup and press into a firm, even layer; set aside.
3. Rinse bowl of food processor, then process cream cheese and remaining 1/2 cup sugar until smooth, about 1 minute. Scrape down sides, then add blackberries and beet and process until smooth, about 3 more minutes, scraping down sides as needed. Add yogurt and orange zest and pulse until just combined, 3 to 4 times. Divide filling evenly among muffin cups and smooth tops. Freeze until firm, at least 2 hours.
4. To serve, remove liners and let cheesecakes sit until slightly thawed, 15 to 20 minutes. Store in an airtight container in the freezer for up to 1 month.
Source: Hannaford fresh Magazine, January-February 2021
 
 
 
 
 
 
 
 
 
 
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