• PREP: 0 hr(s). 15 min / Total: 3 hr(s). 30 min
  • PHOTOS: 1 Add your photo
  • Servings: 24 servings, 1 cheesecake (18 g) each

Courtesy of:kraft

What you need

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Make It

  • Heat oven to 350ºF.

  • Place 1 cookie, flat-side down, in each of 24 paper-lined mini muffin cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add egg; beat on low speed just until blended. Spoon over cookies.

  • Bake 13 to 15 min. or until centres are almost set. Immediately top with Buttons.

  • Cool 1 hour or to room temperature before removing from pan. Refrigerate 2 hours.

Kraft Kitchen Tips

  • NOTE

    This recipe can be easily doubled or tripled.

  • SUBSTITUTE

    Substitute 1 bar (100 g) Toblerone Swiss Milk Chocolate, finely chopped, or 3/4 cup cherry pie filling for the Cadbury Dairy Milk Buttons.

  • MAKE AHEAD

    Cheesecakes can be refrigerated up to 2 days before serving.

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Servings

Makes 24 servings, 1 cheesecake (18 g) each.

Nutritional Info

Serving Size 1 cheesecake (18 g)

AMOUNT PER SERVING
Calories70
Calories From Fat45
Total Fat 5g
Saturated Fat 3g
Cholesterol 20mg
Sodium 70mg
Total Carbohydrates 6g
Dietary Fiber 0g
Sugars 5g
Protein 1g
Vitamin A4%
Vitamin C0%
Calcium2%
Iron2%

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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