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OREO Mini Cheesecakes

Prep Time:

10 min

Total Time:

3 hr 30 min

Makes:

What You Need

2 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened

1/2 cup sugar

2 eggs

12 OREO Cookies

3 squares BAKER'S Semi-Sweet Chocolate, melted

1 cup thawed COOL WHIP Whipped Topping

Make It

PREHEAT oven to 350°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating on low speed after each addition just until blended.

PLACE 1 cookie in bottom of each of 12 paper-lined muffin cups. Fill evenly with batter.

BAKE 20 min. or until centres are almost set. Cool. Refrigerate 3 hours or overnight. Drizzle with melted chocolate; top with small dollop of whipped topping.

Kraft Kitchens Tips

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 15 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

K:41663v0ec:86923

(146)

Rated

by a cook on 11/1/2009
" I like to garnish with a mini oreo rather than drizzled chocolate - they work well as "mini muffins" too. I make them often and they're always a hit! Very easy to make."

See All Ratings and Comments

Serving Size = 1 cheesecake (86 g)

Nutritional Information

Calories

310

Total fat

21 g

Saturated fat

11 g

Cholesterol

65 mg

Sodium

250 mg

Carbohydrate

27 g

Dietary fibre

1 g

Sugars

12 g

Protein

4 g

Vitamin A

8 %DV

Vitamin C

0 %DV

Calcium

10 %DV

Iron

2 %DV