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Mini No-Bake Berry Cheesecakes

  • Servings:

    Makes 12 cheesecakes as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    0 minutes


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
Mini No-Bake Berry Cheesecakes


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


Nutritional Facts
Servings Makes 12 cheesecakes
Base Nutrients
Calories 250 kcal (13%)
Calories from Fat 144 kcal (0%)
Total Fat 16 g (25%)
Saturated Fat 7 g (35%)
Cholesterol 35 mg (12%)
Sodium 190 mg (8%)
Total Carbohydrates 26 g (9%)
Dietary Fiber 2 g (8%)
Protein 4 g (7%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a