PHILADELPHIA 3-STEP Mini Cheesecakes

Melissa G

(From- http://www.kraftfoods.com/kf/recipes/philadelphia-3-step-mini-cheesecakes-55102.aspx?pf=true)

Prep Time:

10 min

Total Time:

3 hr 30 min

Makes:

12 servings

Ingredients:

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

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

12 OREO Chocolate Sandwich Cookies

1 kiwi

1/2 cup blueberries

1/3 cup raspberries

*for a slightly healthier alternative, reduced fat Oreos, fat-free cream cheese and Splenda can be used*

Directions:

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

PLACE 1 cookie on bottom of each of 12 paper-lined muffin cups; cover with cream cheese mixture.

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.

Kraft Kitchens Tips

Size-Wise

At 12 servings, these mini desserts are sure to be a crowd pleaser at your next gathering.

Cheesecake Squares

Line 8-inch square pan with foil, with ends of foil extending over sides. Mix 1-1/2 cups finely crushed OREO Cookies or HONEY MAID Honey Grahams with 1/4 cup (1/2 stick) 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.