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PHILADELPHIA Chocolate Cheesecakes for Two

Prep Time:

10 min

Total Time:

2 hr 10 min

Makes:

2 servings, 1 cheesecake (68 g) each

What You Need!

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

Make It!

BEAT cream cheese, sugar and chocolate in medium bowl with whisk until well blended. Stir in Cool Whip.

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

REFRIGERATE 2 hours.

Kraft Kitchens Tips

Size-Wise

This is an indulgent dessert for special occasions.

Special Extra

Top 1 cheesecake with heart-shaped stencil; sprinkle lightly with unsweetened cocoa powder or icing sugar. Carefully remove stencil. Repeat with remaining cheesecake.

Note

Instead of firming up cheesecakes in refrigerator, freeze them 1 hour or until firm. Then, refrigerate until ready to serve.

K:2964v5ec:82853

(26)

Rated

by a cook on 9/29/2009
" This recipe tastes better if you separate the cookie because the cream in the cookie ruins the taste for me. "

See All Ratings and Comments

Serving Size = 1 cheesecake (68 g)

Nutritional Information

Calories

310

Total fat

21 g

Saturated fat

14 g

Cholesterol

40 mg

Sodium

190 mg

Carbohydrate

28 g

Dietary fibre

2 g

Sugars

22 g

Protein

4 g

Vitamin A

10 %DV

Vitamin C

0 %DV

Calcium

4 %DV

Iron

8 %DV