2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1/2 cup plus 1 tsp. sugar, divided
1/4 cup plus 1/2 tsp. unsweetened cocoa powder, divided
2 oz. (1/4 of 225-g pkg.) Baker's Semi-Sweet Chocolate
3/4 cup whipping cream
1/2 cup Jet-Puffed Miniature Marshmallows
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How do I make it ?
Heat oven to 325°F.
Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin cups. Bake 8 min.
Beat cream cheese, 1/2 cup sugar and 1/4 cup cocoa powder in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
Bake 22 to 25 min. or until centres are almost set. Cool completely. Refrigerate 2 hours.
Meanwhile, cover baking sheet with parchment. Melt semi-sweet chocolate as directed on package; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to squeeze chocolate into 12 shapes on prepared baking sheet to resemble cup handles as shown in photo. Freeze until ready to use.
Remove and discard paper liners from cheesecakes. Beat cream and remaining sugar in separate medium bowl with mixer on high speed until soft peaks form; spoon onto cheesecakes. Sprinkle with remaining cocoa powder; top with marshmallows. Gently press chocolate handle into side of each cheesecake.
Kraft Kitchen Tips!
These adorable mini cheesecakes, with their built-in portion control, are great treats to serve at your next party.
For the adults at your party, blend 1/4 cup Irish cream liqueur into the cream cheese mixture before adding the eggs if desired.
Calories From Fat
% Daily Value
Fat 23 g
Saturated fat 14 g
Cholesterol 105 mg
Sodium 230 mg
Carbohydrate 24 g
Fibre 1 g
Sugars 19 g
Protein 5 g
12 servings, 1 mini cheesecake each
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.