Comida Kraft
Recipe Box

Chocolate Chunk Mini Cheesecakes

Prep Time
Total Time

12 servings

You'd spend a fortune buying a dozen of these yummy Chocolate Chunk Mini Cheesecakes at a bakery. Good thing you can bake them at home for less!

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Mix graham crumbs, 3 Tbsp. sugar and butter until blended; press onto bottoms of 12 paper-lined muffin cups.
  • Beat cream cheese, remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each until blended. Stir in chocolate. Spoon over crusts.
  • Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.


Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.


Substitute 1 cup chopped OREO Cookies for the chopped chocolate.

How to Freeze Baked Cheesecakes

You can freeze baked PHILADELPHIA cheesecakes for up to two months and still enjoy the rich, creamy taste. Prepare cheesecake as directed; omit topping. Cool completely. Wrap cheesecake securely in plastic wrap then with foil. Freeze for up to 2 months. Thaw wrapped cheesecake in refrigerator overnight. Garnish with toppings and serve.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 380
Total fat 26g
Saturated fat 16g
Cholesterol 130mg
Sodium 300mg
Carbohydrate 30g
Dietary fiber 1g
Sugars 21g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %DV

* 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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