1 1/2 cups (375 mL) Honey Nut Chex* cereal, crushed to 1 cup/250 mL
2 tbsp (25 mL) sugar
2 tbsp (25 mL) butter or margarine, melted
1 pkg (8 oz/250 g) reduced fat cream cheese, softened
1/3 cup (75 mL) sugar
2 containers (170 g each) strawberry yogurt
2 tsp (10 mL) cornstarch
2 cups (500 mL) fresh berries (such as sliced strawberries, raspberries and/or blueberries)
1/4 cup (50 mL) semisweet chocolate chips
COOKING GLUTEN FREE? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Do-Ahead: Make these cheesecakes (without the Topping) up to 1 month ahead of time and freeze in a labeled airtight container. About 3 hours before serving, place covered cheesecakes in refrigerator to thaw. Add the Topping just before serving.