1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tsp. vanilla
2 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled
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Let's Make It
Heat oven to 350ºF.
Combine cookie crumbs and butter; press 1 Tbsp. onto bottom of each of 24 mini muffin pan cups. Bake 10 min.
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 crusts.
Bake 13 to 15 min. or until centers are almost set. Cool 1 hour before removing cheesecakes from pan.
Refrigerate 2 hours.
These portion-controlled sweet treats are just the right size for when you are looking for a taste of something sweet.
Sprinkle lightly with powdered sugar just before serving.
These fun cheesecakes can be refrigerated up to 2 days before serving.
Easy Microwave Melting of BAKER'S Chocolate
Microwave BAKER'S Chocolate to be used in microwaveable bowl on HIGH 30 sec.; stir. Microwave 30 sec. more; stir. Continue heating and stirring in 10-sec. increments until chocolate is completely melted.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 10g
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.