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PHILADELPHIA Chocolate Cheesecakes for Two

Prep Time:
10 min

Total Time:
2 hr 10 min

Makes:
2

60 g (about 1/4 of 250-g pkg.) PHILADELPHIA Brick Cream Cheese, softened

1 Tbsp. sugar

1 square BAKER'S Semi-Sweet Chocolate, melted

1/2 cup thawed COOL WHIP Whipped Topping

2 OREO Cookies

BEAT cream cheese, sugar and chocolate in medium bowl with wire whisk until well blended. Gently stir in whipped topping.

PLACE 1 cookie on bottom of each of 2 paper-lined muffin cups; top with cream cheese mixture.

REFRIGERATE at least 2 hours or overnight. (Or if you are in a hurry, freeze 1 hour.)

Kraft Kitchens Tips

Size-Wise

This is an indulgent dessert for special occasions.

Jazz It Up

Top one of the cheesecakes with heart-shaped stencil; sprinkle lightly with cocoa powder or icing sugar. Carefully remove stencil. Repeat with remaining cheesecake.

Variation

Prepare as directed, using Oreo Double Delight Mint'n Creme Cookies and adding 1/4 tsp. mint extract to the cream cheese mixture before spooning into the prepared muffin cups.

K:2964v5ec:82853

(24)

Rated

by roxymillard on 11/17/2008
" Absolutely fabulous! Easy to make and tasty too. I like to make 12 - 18 at a time. I lost the recipe and searched high and low for it. It is a keeper to repeat again and again."

See All Ratings and Comments

Serving Size = 1 mini cheesecake (68 g)

Nutritional Information

Calories

330

Total fat

22 g

Saturated fat

13 g

Cholesterol

25 mg

Sodium

199 mg

Carbohydrate

31 g

Dietary fibre

1 g

Protein

3 g