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Individual Chocolate Cheesecakes

Individual Chocolate Cheesecakes
 
Yield:
32 cheesecakes or 32 servings, 1 individual cheesecake each

Ingredients

Ingredients Weights Measures
PHILADELPHIA Original Cream Cheese, softened 2 lb. -
sugar 8 oz. 1 cup
BAKER'S Semi-Sweet Chocolate, melted, slightly cooled 1 lb. 16 squares
prepared whipped topping, divided 1 lb. + 9 oz. 2-1/2 qt.
OREO Cookies 14 oz. 32 each
OREO Pieces-Medium 3 oz. 2/3 cup

Directions

PLACE cream cheese, sugar and chocolate in 6-qt. bowl of mixer fitted with wire whip attachment. Beat 2 min. or until well blended.

ADD 2 qt. of the whipped topping (or 2 cups of the whipped topping for trial recipe); beat on low speed just until blended.

PLACE 1 cookie in bottom of each of 32 paper-lined 2-1/2-inch muffin cups (or 8 lined muffin cups for trial recipe). Portion batter evenly into cups, adding about 1/2 cup batter to each cup.

REFRIGERATE 4 hours.

GARNISH each cheesecake with 1 Tbsp. of the remaining whipped topping and 1 tsp. of the OREO Pieces just before serving.

Kraft Kitchens Tips

Make Ahead
Cheesecakes can be stored, tightly covered, in refrigerator up to 2 days before serving. Garnish as directed just before serving.
Special Extra
To add a heart garnish to each cheesecake, place heart-shaped stencil on top of cheesecake. Sprinkle lightly with unsweetened cocoa powder or powdered sugar. Carefully remove stencil. Repeat with remaining cheesecakes.
K:54960v11:109498
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Nutritional Information

Nutrition Information

Calories
 330
Total fat
 22 g
Saturated fat
 15 g
Cholesterol
 40 mg
Sodium
 190 mg
Carbohydrate
 32 g
Dietary fiber
 2 g
Sugars
 25 g
Protein
 3 g
Vitamin A
 6 %DV
Vitamin C
 0 %DV
Calcium
 4 %DV
Iron
 8 %DV