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Two-Bite Cheesecakes
Two-Bite Cheesecakes

Two-Bite Cheesecakes

41 Review(s)
Cook Minutes 3 Hr 30 Min
Prep : 15 Min Cook: 3 Hr 15 Min
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24 Servings
Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
24 Mini Chips Ahoy!
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup sugar
1 tsp. vanilla
1 egg
24 Cadbury Dairy Milk Buttons
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 2
Place 1 cookie, flat-side down, in each of 24 paper-lined mini muffin cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add egg; beat on low speed just until blended. Spoon over cookies.
Step 3
Bake 13 to 15 min. or until centres are almost set. Immediately top with Buttons.
Step 4
Cool 1 hour or to room temperature before removing from pan. Refrigerate 2 hours.
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Note
This recipe can be easily doubled or tripled.
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Substitute
Substitute 1 bar (100 g) Toblerone Swiss Milk Chocolate, finely chopped, or 3/4 cup cherry pie filling for the Cadbury Dairy Milk Buttons.
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Make Ahead
Cheesecakes can be refrigerated up to 2 days before serving.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
70
Calories From Fat
0
% Daily Value
Fat 5 g
Saturated fat 3 g
15 %
Cholesterol 20 mg
Sodium 70 mg
3 %
Carbohydrate 6 g
Fibre 0 g
Sugars 5 g
Protein 1 g
Vitamin A
4 %
Vitamin C
0 %
Calcium
2 %
Iron
2 %
Servings
Makes 24 servings, 1 cheesecake (18 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.
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