• 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.

Ratings & Reviews

Ratings

Reviews

This is a super quick recipe and everyone seems to love it. I used the different flavours of creme cheese as well and it was well received.

11/28/2013

This recipe in delicoius, simple & quick to prepare.

01/26/2013

This recipe was great, I made it for my church and they couldn't get enough of it, they even requested more. for some I left off the cookies at the bottom and topped with raspberry for those who doesn't like chocolate. This is a easy recipe that taste great... Love it :)

05/27/2013

the trick is to make them small enough. I'd use a different base, instead of the cookie.

01/09/2013

So easy and SO yummy! I used Caramilk buttons and they were absolutely perfect :)

03/14/2013

So super easy! I made these at Christmas time and had requests for more! Will definetly be making these again and playing around with toppings! Going to try cherry pie filling first..

01/20/2013

I made these last night for a holiday party today. It was super easy (since two of the components were already made) and it turned out just as pictured. I was a bit concerned when I realized the cookie didn't completely cover the bottom of the cupcake liner but it didn't really matter in the end. Everyone loved them!! They were enjoyed by kids and grown-ups alike :) I did change the name as it seemed a bit bland to me...I called them "Cookie-on-the-Bottom Cheesecake Bites" and people seemed intrigued by that. NB: Don't try to use another chocolate product on the top...I bought Hershey's Drops thinking they were the same but they were not all. This is a great pot-luck recipe as the yield is reasonable (when you know there will be a bunch of other desserts) and the effort is minimal. This will definitely be one of my "go-to" recipes in the future.

12/21/2012

How are these cheesecake if you freeze them??? Would love to make lots of them, if I can freeze them.

12/15/2012

Made these twice already and both times a hit! Very simple to make and taste great!

12/15/2012

I used the Toblerone on some, diabetic jam on top of others and some I left plain. That made it easy for everyone to make good choices and have some chocolate if they wanted.

12/14/2012

Very easy, very quick and VERY VERY delicious. Everyone raved about them. I especially like the recipe because you don't use too much cream cheese even though it is a baked cheesecake. It is on my Keep list!

12/11/2012

My 11 year old daughter made these for a Christmas party. They turned out perfect and she was so proud.

12/05/2012

These were delicious and so easy to make! Definitely a keeper!I was afraid that the cookie was going to be too crunchy for a base but it was perfect!

11/26/2012

my daughter made this and got rave reviews. But put Caramilk buttons on top instead.

11/15/2012

Made these last night and they were delicious. So easy to make. The cookie on the bottom was soft and the chocolate button gave it a good texture after refrigeration, only thing is, you just can't eat one.. These will make a perfect addition to anyone's Christmas treat selection. I will be making these a lot.

11/04/2012

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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
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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