3-Step PHILADELPHIA Mini Cheesecakes

3-Step PHILADELPHIA Mini Cheesecakes

Check out these great PHILADELPHIA mini cheesecakes! The buzz about our 3-Step PHILADELPHIA Mini Cheesecakes is that they're simple, quick and delicious. What more could you ask from a dessert?

12

servings

10 MINS

PREP

4 HRS 10 MINS

You'll need:

Philadelphia Original Brick Cream Cheese
Philadelphia Original Brick Cream Cheese
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Ingredients

  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

  • 1/2 cup sugar

  • 1/2 tsp. vanilla

  • 2 eggs

  • 12 vanilla creme-filled chocolate sandwich cookies

  • 1 kiwi

  • 1/2 cup fresh blueberries

  • 1/3 cup fresh raspberries

VIEW NUTRITIONAL INFORMATION
% Daily Value*
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
Potassium
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Serving size 1 oz (28g/ 1/8 package).
12 servings.
* 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.
VIEW HOT TIPS
Tip 1
Size Wise
At 12 servings, these mini desserts are sure to be a crowd pleaser at your next gathering.
Tip 2
Cheesecake Squares
Line 8-inch square pan with foil, with ends of foil extending over sides. Mix 1-1/2 cups finely crushed vanilla creme-filled chocolate sandwich cookies or graham crackers with 1/4 cup melted butter; press onto bottom of prepared pan. Prepare cheesecake batter as directed. Pour over crust. Bake and refrigerate as directed. Use foil handles to remove cheesecake from pan before cutting into 16 squares. Top with fruit. Makes 16 servings.

Directions

  1. Heat oven to 350°F.
  2. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended.
  3. Place 1 cookie in each of 12 paper-lined muffin cups; top with cream cheese mixture.
  4. Bake 20 min. or until centers are almost set. Cool. Refrigerate 3 hours. Peel kiwi; cut into 6 slices, then cut each slice in half. Place 1 kiwi piece on each cheesecake. Top with berries.
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