Got 10 minutes? That's all the time it takes to get these luscious PHILADELPHIA Chocolate Cheesecakes in the fridge—and ready to enjoy 2 hours later.
What You Need
Original recipe yields 8 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
4 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled
1-1/2 cups thawed COOL WHIP Whipped Topping
8 OREO Cookies
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Let's Make It
Beat cream cheese, sugar and chocolate with whisk until blended. Gently stir in COOL WHIP.
Place 1 cookie on bottom of each of 8 paper-lined muffin cups; top with cream cheese mixture.
Refrigerate at least 2 hours or overnight. (Or if you are in a hurry, freeze 1 hour.)
Save 40 calories and 5 grams of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, COOL WHIP LITE Whipped Topping and reduced fat creme-filled chocolate sandwich cookies.
Top one of the cheesecakes with a simple-shaped stencil (such as a heart, star or flower); sprinkle lightly with cocoa powder or powdered sugar. Carefully remove stencil. Repeat with remaining cheesecakes.
Prepare as directed, using mint pure milk chocolate covered cookies and adding 1/2 tsp. mint extract to the cream cheese mixture before spooning into the prepared muffin cups.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 2g
* 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.