Indulge your love of mocha anything with these creamy little two-bite cheesecakes topped with chocolate-covered coffee beans.
What You Need
Original recipe yields 24 servings
24 Mini OREO Bite Size Cookie
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tsp. vanilla
1 tsp. MAXWELL HOUSE Instant Coffee
1 Tbsp. hot water
2 oz. (1/2 of 4-oz. pkg.) BAKER'S Semi-Sweet Chocolate, melted, cooled
1/2 cup thawed COOL WHIP Whipped Topping
24 chocolate-covered coffee beans
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Let's Make It
Heat oven to 350ºF.
Place 1 cookie in each of 24 paper-lined mini muffin pan cups. Beat cream cheese, sugar and vanilla with mixer until blended. Dissolve coffee in hot water. Add to cream cheese mixture with chocolate; mix well. Add egg; beat on low speed just until blended. Spoon over cookies.
Bake 13 to 15 min. or until centers are almost set.
Cool 1 hour before removing from pan. Refrigerate 2 hours.
Top with COOL WHIP and coffee beans.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
This recipe can be easily doubled or tripled.
Cheesecakes can be refrigerated up to 2 days before serving.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 8g
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.