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Solar Eclipse Mini Cheesecakes
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Solar Eclipse Mini Cheesecakes

4 Hr(s) 20 Min(s)
15 Min(s) Prep
4 Hr(s) 5 Min(s) Cook
The buzz about our Solar Eclipse Mini Cheesecakes is that they're simple, quick and delicious. What more could you ask from a dessert?
What You Need
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12 servings
Original recipe yields 12 servings
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
12 strawberry thumbprint cookies
3 drops red and 2 drops yellow gel food coloring
3 oz. BAKER'S Semi-Sweet Chocolate, broken into small pieces
1-1/2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
1
Heat oven to 350°F.
2
Beat cream cheese, sugar and vanilla in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour half the batter into separate bowl. Add food coloring to batter in one bowl.
3
Place 1 cookie in each of 12 paper-lined muffin cups; cover with orange-colored batter. Top with small spoonfuls of plain batter; swirl gently with knife.
4
Bake 20 min. or until centers are almost set. Cool. Refrigerate 3 hours.
5
Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Cool 5 min.
6
Remove cheesecakes from liners; invert onto platter. Spread chocolate mixture over cookies. Let stand until firm.
Kitchen Tips
Tip 1
Size Wise
At 12 servings, these mini desserts are sure to be crowd pleasers at your next gathering.
Tip 2
Cheesecake Squares
Line 8-inch square pan with foil, with ends of foil extending over sides. Finely crush enough OREO Cookies or graham crackers to make 1-1/2 cups crumbs. Melt 1/4 cup butter; mix with cookie crumbs. Press onto bottom of prepared pan. Prepare cheesecake batter as directed. Pour plain batter over crust; top with spoonfuls of tinted batter. Swirl gently with knife. Bake and refrigerate as directed. Use foil handles to remove cheesecake from pan; top with chocolate mixture. Let stand until firm before cutting into 16 squares. Makes 16 servings.
Tip 3
Note
Add more yellow or red food coloring to the cheesecake batter if a more intensely colored cheesecake is desired.
Nutrition
Calories
280
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 12g
60%
Trans Fat 0.5g
Cholesterol 75mg
25%
Sodium 180mg
8%
Total Carbohydrates 23g
8%
Dietary Fibers 0.9014g
3%
Sugars 18g
36%
Protein 4g
8%
Vitamin A
20%
Vitamin C
0%
Calcium
2%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 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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