Smooth, velvety chocolate-cheesecake gems perfect for you and your sweetie.
What You Need
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. sugar
1 oz. BAKER’S Semi-Sweet Chocolate, melted
1/2 cup thawed COOL WHIP Whipped Topping
2 OREO Cookies
BEAT first 3 ingredients in medium bowl with whisk until well blended. Stir in COOL WHIP.
PLACE 1 cookie in each of 2 paper-lined muffin pan cups; top with cream cheese mixture.
REFRIGERATE 2 hours.
Kraft Kitchens Tips
Size-Wise: One of these mini cheesecakes is all you need for big flavor.
Special Extra: Dust surface of chilled cheesecake with unsweetened cocoa powder just before serving. Top with heart-shaped stencil; dust with powdered sugar. Remove stencil.
Love chocolate cheesecake? Also try Chocolate Bliss Cheesecake.
Recipes from kraftrecipes.com