2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1/2 cup sugar
1 tsp. Maxwell House Instant Coffee Original Roast
2 tsp. water
4 oz. Baker's Premium 70% Cacao Dark Chocolate, melted, cooled
3/4 cup thawed Cool Whip Whipped Topping
1 Tbsp. unsweetened cocoa powder, sifted
24 chocolate-covered coffee beans
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How do I make it ?
Heat oven to 350ºF.
Mix cookie crumbs and butter; press about 1 Tbsp. onto bottom of each of 12 foil-lined muffin cups. Bake 8 min.
Beat cream cheese and sugar with mixer until blended. Add eggs; beat just until blended. Dissolve coffee in water. Add to batter with melted chocolate; beat until blended. Spoon about 1/4 cup batter into each cup. (Note: Cups will be full.)
Bake 23 to 25 min. or until centres are almost set. Cool completely.
Mix Cool Whip and cocoa powder until blended; pipe onto cheesecakes. Garnish with coffee beans.
Kraft Kitchen Tips!
With their built-in portion control, these decadent cheesecakes make great treats.
Garnish each topped cheesecake with a few dashes of additional unsweetened cocoa powder just before serving.
Calories From Fat
% Daily Value
Fat 23 g
Saturated fat 14 g
Cholesterol 90 mg
Sodium 260 mg
Carbohydrate 25 g
Fibre 2 g
Sugars 18 g
Protein 6 g
12 servings, 1 mini cheesecake (82 g) each
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.