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OREO Mini Cheesecakes

Prep Time:

10 min

Total Time:

4 hr 30 min

Makes:

12 servings, 1 cheesecake (86 g) each

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

1 cup thawed Cool Whip Whipped Topping

Make It!

HEAT oven to 350°F.

BEAT cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended.

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

BAKE 20 min. or until centres are almost set. Cool. Refrigerate 3 hours. Melt chocolate as directed on package; drizzle over cheesecakes. Top with Cool Whip.

Kraft Kitchens Tips

Size-Wise

With their built-in portion control, these oh-so-easy cheesecakes make great treats.

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

(149)

Rated

by joe.paul.fortier on 3/13/2010
" The boys loved them. Youngest one managed to eat all his supper just to get one. Put three smarties on top for some added color. Big hit!"

See All Ratings and Comments

Serving Size = 1 cheesecake (86 g)

Nutritional Information

Calories

290

Total fat

20 g

Saturated fat

12 g

Cholesterol

85 mg

Sodium

250 mg

Carbohydrate

24 g

Dietary fibre

1 g

Sugars

19 g

Protein

5 g

Vitamin A

15 %DV

Vitamin C

0 %DV

Calcium

4 %DV

Iron

6 %DV