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60 g Philadelphia Brick Cream Cheese, softened
1 oz. Baker's Semi-Sweet Chocolate, melted
1 Tbsp. sugar
1/2 cup thawed Cool Whip Whipped Topping
2 Oreo Cookies
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How do I make it ?
Beat cream cheese, chocolate and sugar in medium bowl with whisk until blended. Stir in Cool Whip.
Place 1 cookie in each of 2 paper-lined muffin cups; top with cream cheese mixture.
Refrigerate 2 hours.
Kraft Kitchen Tips!
This is an indulgent dessert for special occasions.
Top 1 cheesecake with heart-shaped stencil; sprinkle lightly with unsweetened cocoa powder or icing sugar. Carefully remove stencil. Repeat with remaining cheesecake.
Instead of firming up cheesecakes in refrigerator, freeze them 1 hour or until firm. Then, refrigerate until ready to serve.
Calories From Fat
% Daily Value
Fat 21 g
Saturated fat 14 g
Cholesterol 40 mg
Sodium 190 mg
Carbohydrate 28 g
Fibre 2 g
Sugars 21 g
Protein 4 g
Makes 2 servings, 1 cheesecake (68 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.