The buzz about our PHILADELPHIA 3-STEP Mini Cheesecakes is that they're simple, quick and delicious. What more could you ask from a dessert?
What You Need
Original recipe yields 12 servings
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 egg s
12 OREO Cookie s
1/2 cup fresh blueberries
1/3 cup fresh raspberries
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Let's Make It
Heat oven to 350°F.
Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended.
Place 1 cookie in 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.
At 12 servings, these mini desserts are sure to be a crowd pleaser at your next gathering.
Line 8-inch square pan with foil, with ends of foil extending over sides. Mix 1-1/2 cups finely crushed OREO Cookies or graham crackers 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.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.