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Wrap each cheesecake with foil; place in freezer-weight resealable plastic bag. Freeze up to 3 weeks. When ready to serve, unwrap cheesecakes; refrigerate 4 hours or until thawed.
Prepare using PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
* 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.
Looks very good, Can somebody please answer my doubt? what will happen to cream in between, do we need to take that out while chopping the cookie?
Hi i was just wondering what the recipe measurements for each would be in grams instead of cup
This recipe was delicious. It had great taste. Can't wait to make again. Made for my softball team on Fridays. They loved them!!!