Place two cookies on the bottoms of two paper-lined muffin cups. There—you're almost finished making these PHILADELPHIA® Mini Cheesecakes for Two!
What You Need
Original recipe yields 2 servings
2 oz. PHILADELPHIA Cream Cheese, softened
1 Tbsp. sugar
1/2 cup thawed COOL WHIP Whipped Topping
2 OREO Cookies
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Let's Make It
Beat cream cheese and sugar in medium bowl with whisk until blended. Stir in COOL WHIP.
Place 1 cookie each of 2 paper-lined muffin pan cups; top with cream cheese mixture.
Refrigerate 2 hours or until firm.
One of these mini cheesecakes is all you need for big flavor.
Prepare using mint creme-filled chocolate sandwich cookies and adding 1/4 tsp. mint extract to the cream cheese mixture before spooning into prepared muffin cups.
These oh-so-simple desserts can be refrigerated up to 24 hours before serving. Or if you are in a hurry, you can freeze them for 1 hour (instead of refrigerating them) before serving.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 0g
* 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.