Cheesecake Bites

Brighten up your entertaining menu with a platterful of make-ahead berry cheesecakes.

Recipe from Kellogg's
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  • 1 1/2 cups Kellogg's® Smart Start® Strong Heart Toasted Oat cereal (crushed to 2/3 cup)
  • 2 tablespoons butter, melted
  • 1 1/2 teaspoons sugar
  • 1 1/2 8 ounce tubs light cream cheese or light cream cheese spread with strawberries, softened
  • 1/2 cup sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla
  • 1 teaspoon grated orange peel
  • 1/4 cup refrigerated egg product or 1 egg
  • 24 fresh raspberries
  • Currant jelly (optional)
Combine KELLOGG'S SMART START STRONG HEART TOASTED OAT cereal with butter and 1-1/2 teaspoons sugar; press about 1 teaspoon in bottoms and up sides of twenty-four 1-3/4-inch muffin cups coated with cooking spray or lined with paper bake cups. Bake at 325 degrees F for 5 minutes. Set aside.
In a medium mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Add 1/2 cup sugar, flour, vanilla, and orange peel; beat until smooth. Add the egg product; beat on low speed just until combined. Divide evenly among the crusts in muffin cups.
Bake at 325 degrees F for 15 to 17 minutes or until set and tops just begin to turn golden brown. Cool in cups on a wire rack 5 minutes. Remove cheesecakes from muffin cups. Cover; chill 4 to 24 hours. To serve, top cheesecakes with berries. Heat and stir jelly until smooth; drizzle atop cheesecakes (if desired).

nutrition information

Per Serving: cal. (kcal) 130, Fat, total (g) 6, chol. (mg) 20, sat. fat (g) 4, carb. (g) 17, fiber (g) 1, sugar (g) 13, pro. (g) 4, vit. A (IU) 486, vit. C (mg) 2, sodium (mg) 160, calcium (mg) 101, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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