Comida Kraft
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Easy Cookies 'n Cream Mini Cheesecakes

Prep Time
Total Time

12 servings

Chopped chocolate-and-cream sandwich cookies are added to a sweet and creamy filling in these easy-to-make mini graham cracker-crusted cheesecakes.

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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 just until blended. Stir in cookies. 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.


Prepare using your favorite chopped cookies.

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 370
Total fat 25g
Saturated fat 14g
Cholesterol 130mg
Sodium 340mg
Carbohydrate 31g
Dietary fiber 1g
Sugars 20g
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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