Comida Kraft
Recipe Box

PHILADELPHIA No-Bake Mini Cheesecakes

PHILADELPHIA No-Bake Mini Cheesecakes is rated 4.392857142857143 out of 5 by 56.
Prep Time
10
min.
Total Time
1
hr.
10
min.
Servings

12 servings

These PHILADELPHIA No-Bake Mini Cheesecakes are ridiculously quick and easy to make. And don't even get us started on how cute they look in cupcake liners!

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Beat cream cheese and sugar until blended. Gently stir in COOL WHIP.
  • Place cookies in 12 paper-lined muffin cups; top with cream cheese mixture and sprinkles.
  • Refrigerate 1 hour.

Healthy Living

Save 30 calories and 3g of total fat, including 2g of sat fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, COOL WHIP LITE Whipped Topping and Reduced Fat OREO Cookies.

Substitute

Substitute 1/4 cup miniature semi-sweet chocolate chips for the sprinkles.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 210
Total fat 12g
Saturated fat 8g
Cholesterol 25mg
Sodium 125mg
Carbohydrate 24g
Dietary fiber 0g
Sugars 18g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 2 %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 3 out of 5 by from I'm a senior in high school and I had to make this for a class presentation. I'm a senior in high school and I had to make this for a class presentation. This is how it went bad: I had placed the cream cheese in the bowl. I thought it was soft enough and it wasn't, so I got the beater and it stirred a little and the whole thing got stuck in the beaters. Then my teacher had to put the bowl in the microwave for it to be soft. Then it was ok later until I added Dessert sprinkles (Jessica Simpson's brand available at Walgreens). Then my teacher's assistant got a knife to open it (because the sprinkles weren't coming out) and BOOM! a whole lot of sprinkles came out by the sink. I was embarrassed but laughed it off because my classmates were laughing. My classmates however loved this recipe, but for me it was a disaster as you can see by my username!
Date published: 2005-10-01
Rated 5 out of 5 by from I absolutely love this recipe! I absolutely love this recipe! However, I don't use Oreos. I bake brownie on the bottom and let the inside stay gooey. I have been told it tastes like there is fudge in the middle, and everyone loves it!
Date published: 2014-08-21
Rated 5 out of 5 by from ATTENTION CANADIANS! ATTENTION CANADIANS!!! Someone posted how the recipe didnt work for them because the measurements were off for the printer friendly version. It got me thinking because it asks for one tub of cool whip (8oz) and in Canada we have 1L tubs of Cool Whip. So I did some calculating. This recipe requires 3 cups of cool whip and our canadian tubs equal 4 cups. So make sure you measure out only 3 cups...do not use the whole tub!!
Date published: 2009-06-03
Rated 5 out of 5 by from Made it for one holiday gathering...will now make it for New Year's! Made it for one holiday gathering...will now make it for New Year's! I used the chocolate filled oreos, doubled the batch and added 1/4c creme de menthe to make Mini Grasshopper Cheesecakes and a drop or two of green food coloring. I sprinkled the tops with chocolate sprinkles. I also used the foil muffin cups for a more holiday look. RAVE REVIEWS form everyone!! :-) MushkaDazz
Date published: 2004-12-29
Rated 5 out of 5 by from This dessert is a HIT at my work. This dessert is a HIT at my work. It's a portable, individual serving that doesn't get too messy. My only improvement is that I put them in the FREEZER instead of the refrigerator, and this allowed them to solidify. It's simple and doesn't require the oven, so I love it. Lighter/healthier options would be to use Neufatchel cream cheese, Light Whip Cream, and/or Splenda.
Date published: 2010-11-15
Rated 5 out of 5 by from This was wonderful everybody loved it so much that I had to triple the recipie so there would be... This was wonderful everybody loved it so much that I had to triple the recipie so there would be enough now when everyone see's me that ask can I make it for them also I didnt do it as minis I made it into one big cake substituing splenda for the sugar and adding extra chocolate sprinkles in and as a garnish and I added chips ahoy soft cookies making it look layered
Date published: 2007-10-18
Rated 4 out of 5 by from I made this recipe using Nilla wafers on the bottom instead of Oreo cookies and it was excellent. I made this recipe using Nilla wafers on the bottom instead of Oreo cookies and it was excellent. The Nilla wafer became soft and cake-like. Then before serving, I put another Nilla wafer on top inserted on its side to use as a "spoon" to eat the cheesecake. This recipe is quick, easy, and delicious but getting the cheesecake into the muffin cups was not easy.
Date published: 2005-04-11
Rated 1 out of 5 by from The printer friendly version is inaccurate. The printer friendly version is inaccurate. It calls for a tub of thawed cool whip - not two cups. Makes a thick drink dessert instead and is not what is expected as it does not solidify enough. Make sure to use the first page ingredient list, not the printer friendly one - unless you want a cheeseshake not a cheesecake. (-:
Date published: 2007-11-20
  • 2016-08-30T10:10CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_15, tr_41
  • loc_en_US, sid_53063, PRD, sort_relevancy
  • clientName_khcrm

K:534 v0:53063

>