Coffee and chocolate are at it again—this time in a sumptuous mocha cheesecake that takes just 15 minutes to put together.
What You Need
Original recipe yields 8 servings
2 oz. BAKER'S Semi-Sweet Chocolate
1 Tbsp. butter or margarine
1 OREO Pie Crust (6 oz.)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1/3 cup MAXWELL HOUSE INTERNATIONAL Suisse Mocha
2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Microwave chocolate and butter in small microwavable bowl on HIGH 1 minute or until butter is melted. Stir until chocolate is completely melted. Spread onto bottom of crust. Refrigerate 10 minutes or until chocolate is firm.
Beat cream cheese and sugar in medium bowl with electric mixer on high speed until well blended. Add flavored instant coffee; mix well. Gently stir in whipped topping. Spoon into crust.
Refrigerate 3 hours or until firm. Store leftover cheesecake in refrigerator.
Serve this rich and indulgent dessert on a holiday or special occasion.
Prepare as directed, using COOL WHIP LITE Whipped Topping.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.