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24 Mini Chips Ahoy!
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup sugar
1 tsp. vanilla
24 Cadbury Dairy Milk Buttons
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How do I make it ?
Heat oven to 350ºF.
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.
Bake 13 to 15 min. or until centres are almost set. Immediately top with Buttons.
Cool 1 hour or to room temperature before removing from pan. Refrigerate 2 hours.
Kraft Kitchen Tips!
This recipe can be easily doubled or tripled.
Substitute 1 bar (100 g) Toblerone Swiss Milk Chocolate, finely chopped, or 3/4 cup cherry pie filling for the Cadbury Dairy Milk Buttons.
Cheesecakes can be refrigerated up to 2 days before serving.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 3 g
Cholesterol 20 mg
Sodium 70 mg
Carbohydrate 6 g
Fibre 0 g
Sugars 5 g
Protein 1 g
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.