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Mini Honey Kix Cereal Cheesecakes

Kids love cute individual-serving desserts, and these yummy, easy-to-make mini cheesecakes have the added appeal of a crunchy Kix Cereal crust!

Mini honey kix cereal cheesecakes

 

To make Mini Honey Kix Cereal Cheesecakes you will need:

For the crust:

  • 1½ cups Honey Kix™ cereal, crushed to ½ cup
  • 2 tablespoons melted butter or margarine

For the filling:

  • 1 package (8 oz) 1/3-less fat cream cheese, softened
  • ¼ cup sugar
  • 1 egg
  • 2 containers (5.3 oz each) Yoplait™ Greek vanilla yogurt
  • Fresh raspberries
  • Honey Kix™ cereal
  • Honey

Directions:

1. Heat oven to 300°F. Line 24 mini-muffin cups with paper baking cups. In small bowl, mix crushed cereal and butter. Press about 1 teaspoon mixture into bottom of each lined muffin cup. Fill mini muffin cups with crushed Kix mixture.

2. In medium bowl, beat cream cheese, sugar and egg with electirc mixer on medium speed until smooth. Stir in yogurt; beat on low speed until smooth. Spoon about 2 tablespoons filling into each muffin cup.

Spoon in yogurt cheesecake mixture on top of crushed kix.

3. Bake 16 to 20 minutes or until edges are firm and center is jiggly. Remove from oven to cooling rack; cool about 30 minutes. Cover; refrigerate at least 2 hours.

4. Top cheesecakes with fresh raspberries, Kix cereal and drizzle with honey.

Finished mini honey kix cereal treats.

 

Here’s the recipe in its entirety:

Mini Honey Kix Cheesecakes

Prep Time: 20 Minutes

Servings: 24 Cheesecakes

Start to Finish: 3 Hours 45 Minutes

Crust  

  • 1½ cups Honey Kix™ cereal, crushed to ½ cup
  • 2 tablespoons melted butter or margarine

 

Filling  

  • 1 package (8 oz) 1/3-less fat cream cheese, softened
  • ¼ cup sugar
  • 1 egg
  • 2 containers (5.3 oz each) Yoplait™ Greek vanilla yogurt
  • Fresh raspberries
  • Honey Kix™ cereal
  • Honey

 

Directions:

1. Heat oven to 300°F. Line 24 mini-muffin cups with paper baking cups. In small bowl, mix crushed cereal and butter. Press about 1 teaspoon mixture into bottom of each lined muffin cup.

2. In medium bowl, beat cream cheese, sugar and egg with electirc mixer on medium speed until smooth. Stir in yogurt; beat on low speed until smooth. Spoon about 2 tablespoons filling into each muffin cup.

3. Bake 16 to 20 minutes or until edges are firm and center is jiggly. Remove from oven to cooling rack; cool about 30 minutes. Cover; refrigerate at least 2 hours.

4. Top cheesecakes with fresh raspberries, Kix cereal and drizzle with honey.