Fudge Bottom Cheesecake - Kraft Recipes Top

Fudge Bottom Cheesecake

Prep Time
Total Time

Makes 8 servings.

In our collective experience, any dessert with a fudge bottom is a winner—and this creamy, no-bake cheesecake is no exception!

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What You Need

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Make It

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  • Mix Crust Mix, sugar, the 5 Tbsp. melted margarine and the water with fork in 9-inch pie plate until well blended. Press firmly against side of pie plate first, using your finger or large spoon to shape the edge. Press remaining crumb mixture firmly onto bottom, using bottom of a dry measuring cup.
  • Microwave chocolate and 1 Tbsp. margarine in small microwaveable bowl on HIGH 1-1/2 minutes or until margarine is melted. Stir until chocolate is completely melted; cool slightly.
  • Beat milk and Filling Mix with electric mixer on low speed until well blended. Beat on medium speed 3 minutes. (Filling will be thick.) Stir 3 Tbsp. of the filling into melted chocolate; spread evenly into crust. Top with remaining filling. Refrigerate at least 1 hour. Top each serving with 2 Tbsp. of the whipped topping. Store leftover cheesecake in refrigerator.

Special Equipment Needed

Size Wise

Enjoy a serving of this rich and indulgent cheesecake on special occasions.

Fudge Bottom Cheesecake Tarts

Press prepared crust mixture firmly onto bottoms of 12 paper-lined medium muffin cups, using spoon or bottom of glass. Prepare Filling mixture as directed. Spoon 1 heaping teaspoonful of the chocolate filling over each crust; top with the remaining filling. Refrigerate and store as directed. Makes 12 servings.

How To Easily Cut Pie to Serve

Dip bottom of pie plate in hot water 10 to 15 seconds before slicing.


  • Makes 8 servings.

Nutritional Information

Serving Size Makes 8 servings.
Calories 350
Total fat 18g
Saturated fat 8g
Cholesterol 5mg
Sodium 400mg
Carbohydrate 45g
Dietary fiber 1g
Sugars 31g
Protein 4g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 6 %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.

Ratings & Reviews

Rated 5 out of 5 by from I made this desert, but instead of one pie I made individual cups. I made this desert, but instead of one pie I made individual cups. I used cupcake tins and filled them with the graham cracker mix, the chocolate, then the cheesecake batter. I took them to work for a food day and they were gone before I knew it! Everyone wanted the recipe and I was told I was a wonderful cook! I'll definently make this again!!!
Date published: 2003-06-11
Rated 4 out of 5 by from I thought for this recipe the Fudge Bottom cheesecake tarts were very easy to make and made great... I thought for this recipe the Fudge Bottom cheesecake tarts were very easy to make and made great party treats for my kids.If you loved the Cheesecake you have to try the tarts.
Date published: 2003-04-05
Rated 5 out of 5 by from It is so easy and simple. It is so easy and simple. It is so quick if company drops in without no notice to you. It is a great recipe and keep the good recipes coming.
Date published: 2002-02-11
Rated 3 out of 5 by from sounds very good. sounds very good. chocolate makes this doubly sweet
Date published: 2002-10-15
Rated 5 out of 5 by from Delicous Delicous
Date published: 2003-03-06
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