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These cheesecakes can be baked ahead of time. Cool cheesecakes but do not remove them from muffin pans. Refrigerate up to 2 days. When ready to serve, dip bottoms of filled muffin pans in warm water; let stand 1 min. (Do not allow water to come over tops of pans.) Run knife around edges of cups to loosen cheesecakes. Remove cheesecakes from pans. Place cheesecakes on microwaveable plate. Microwave on HIGH 20 to 30 sec. or just until cheesecakes are warmed. Serve topped with raspberries. Or for longer storage, wrap cooled cheesecakes individually and freeze up to 1 month. Thaw overnight in refrigerator, then warm in microwave just before serving.
Prepare using PHILADELPHIA Neufchatel Cheese.
* 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.