These easy-to-make but oh-so-luscious no-bake cheesecake squares can be frozen for up to a week before you cut them and drizzle with the melted chocolate.
What You Need
Original recipe yields 25 servings
8 graham crackers, finely crushed (about 1-1/4 cups)
3/4 cup sugar, divided
1/3 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 cup thawed COOL WHIP Whipped Topping
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
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Let's Make It
Line 9-inch square pan with foil, with ends of foil extending over sides. Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of prepared pan.
Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until light and fluffy. Add COOL WHIP; beat on low speed just until blended. Spread over crust. Freeze 4 hours or until firm.
Melt chocolate as directed on package; drizzle over cheesecake. Use foil handles to lift cheesecake from pan before cutting into squares.
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
This creamy cheesecake can be frozen up to 1 week before cutting into squares and drizzling with melted chocolate. Let stand 10 min. after removing from freezer to allow cheesecake to soften slightly before cutting into squares.
Substitute 1-1/4 cups packaged graham cracker crumbs for the crushed graham crackers.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 14g
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.