Saturday, September 12, 2009

Oreo Mini Cheesecake


2 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened
1/2 cup sugar
2 eggs
12 OREO Cookies
3 squares BAKER'S Semi-Sweet Chocolate, melted
1 cup thawed COOL WHIP Whipped Topping


PREHEAT oven to 350°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating on low speed after each addition just until blended.

PLACE 1 cookie in bottom of each of 12 paper-lined muffin cups. Fill evenly with batter.

BAKE 20 min. or until centers are almost set. Cool. Refrigerate 3 hours or overnight. Drizzle with melted chocolate; top with small dollop of whipped topping.

Kraft Tips

How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 15 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Source --> Kraft Canada


For the frosting, instead of using whip cream, I mixed nestle cream, icing sugar and melted kisses chocolate. Superb!