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Two Bite Chocolate Cheesecakes
Two Bite Chocolate Cheesecakes

Two Bite Chocolate Cheesecakes

3 Hr(s) 30 Min(s)
15 Min(s) Prep
3 Hr(s) 15 Min(s) Cook
They could be the cutest chocolate cheesecakes ever—baked in muffin cups on bite-size OREO Cookie crusts.
What You Need
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24 servings
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
2 oz. (1/2 of 4-oz. pkg.) BAKER'S Semi-Sweet Chocolate, melted, cooled
1 egg
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Let's Make It
1
Heat oven to 350ºF.
2
Place 1 cookie in each of 24 paper-lined mini muffin pan cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add chocolate; mix well. Add egg; beat on low speed just until blended. Spoon over cookies.
3
Bake 13 to 15 min. or until centers are almost set.
4
Cool 1 hour before removing from pan. Refrigerate 2 hours.
Kitchen Tips
Tip 1
Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Tip 2
Note
This recipe can be easily doubled or tripled.
Tip 3
Make Ahead
Cheesecakes can be refrigerated up to 2 days before serving.
Nutrition
Calories
70
Calories From Fat
0
% Daily Value*
Total Fat 4.5g
6%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 55mg
2%
Total Carbohydrates 6g
2%
Dietary Fibers 0g
Sugars 5g
10%
Protein 1g
2%
Vitamin A
2%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* 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.
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