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Mini Raspberry Cheesecakes

Our Cool Raspberry teams up perfectly with KoKo Dairys Raspberry Yoghurt to create beautiful mini cheesecakes!

serves 22


Granola Crust

  • 250g of Cool Raspberry Granola
  • 1/4 cup of Butter/margarine, melted


  • 397g of Raspberry Sauce
  • 1 envelope of unflavoured gelatin
  • 680g of Koko Dairy Raspberry or Strawberry Yoghurt


Place baking cups in each of 22 regular-size muffin cups.

In medium bowl, mix crushed granola bars and melted butter until well blended. Spoon about 1 tablespoon crumb mixture into each muffin cup; press in bottom of cup to form crust.

In 2-quart saucepan, place cranberry sauce; sprinkle with gelatin to soften. Heat over low heat, stirring constantly, until gelatin is dissolved, about 3 minutes. Remove from heat; pour into medium bowl. Cover and refrigerate about 20 minutes or until mixture mounds slightly when dropped from spoon.

Beat cranberry mixture until well blended; fold in yogurt. Divide yogurt mixture evenly among muffin cups. Cover; refrigerate about 3 hours or until firm. To serve, remove cheesecakes from muffin cups. Top with fresh berries. Cover and refrigerate any remaining cheesecakes.


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