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Desserts

PHILADELPHIA 3-STEP Mini Cheesecakes

PHILADELPHIA 3-STEP Mini Cheesecakes recipe
photo by:kraft
The buzz about this 5-star dessert? “Very simple, very quick and so very good!!!!” But what else can you say about a super-easy, fruity cheesecake with an Oreo Cooki...read more
time
prep:
10 min
total:
3 hr 30 min
servings
total:
12 servings
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What You Need

2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2
cup  sugar
1/2
tsp.  vanilla
2
 eggs
12
 OREO Cookies
1
 kiwi
1/2
cup  fresh blueberries
1/3
cup  fresh raspberries

Make It

HEAT oven to 350°F. Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs; mix just until blended.

PLACE 1 cookie on bottom of each of 12 paper-lined muffin cups; top with cream cheese mixture.

BAKE 20 min. or until centers are almost set. Cool. Refrigerate 3 hours. Peel kiwi; cut into 6 slices, then cut each slice in half. Place 1 kiwi piece on each cheesecake. Top with berries.

Kraft Kitchens Tips

Size-Wise
At 12 servings, these mini desserts are sure to be a crowd pleaser at your next gathering.
Cheesecake Squares
Line 8-inch square pan with foil, with ends of foil extending over sides. Mix 1-1/2 cups finely crushed OREO Cookies or HONEY MAID Honey Grahams with 1/4 cup melted butter; press onto bottom of prepared pan. Prepare cheesecake batter as directed. Pour over crust. Bake and refrigerate as directed. Use foil handles to remove cheesecake from pan before cutting into 16 squares. Top with fruit. Makes 16 servings.
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