No-bake Chocolate Cheesecakes for Two

"This uses an Oreo cookie for the crust, although I think other kinds would work, too. Times do not include 2 hours for chilling. From Kraft."
 
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photo by LUv 2 BaKE photo by LUv 2 BaKE
photo by LUv 2 BaKE
photo by jrusk photo by jrusk
photo by Ms B. photo by Ms B.
photo by LUv 2 BaKE photo by LUv 2 BaKE
Ready In:
10mins
Ingredients:
5
Serves:
2
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ingredients

  • 2 ounces cream cheese, softened
  • 1 tablespoon sugar
  • 1 square semisweet baking chocolate, melted
  • 12 cup thawed whipped topping (Cool Whip)
  • 2 Oreo cookies
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directions

  • Beat cream cheese, sugar and chocolate in medium bowl with wire whisk until well blended.
  • Add whipped topping; mix well.
  • Place 1 cookie on bottom of each of 2 paper-lined medium muffin cups; fill evenly with cream cheese mixture.
  • Refrigerate 2 hours or overnight.

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Reviews

  1. I wanted something creamy and chocolaty to indulge in and these surely satisfied my craving. But what truly attracted me to the recipe is it stated it only made 2 servings but I ended up with 4 mini cheesecakes instead. The chocolate filling is so light and creamy almost mousse-like really. I loved it! Very quick and easy to assemble as well. Definitely a keeper for me!
     
  2. These made for a quick and easy finish to a Valentine's Day dinner that I had to fix with no access to a stove. I didn't have the choc. squares so used the sub on the cocoa powder container (powder + melted butter) and it worked just fine. Thanks so much for posting.
     
  3. Delicious, but we found the oreo too hard. Try using the tops of those "Two Bite Brownies", inverted and spread out a bit in muffin tins. Much better!
     
  4. This looks much fancier that the work involved warrants. That's a GOOD thing! I wanted 8 individual cheesecakes so quadrupled the recipe: I got 12!! I have 6 in the freezer now, will see how that turns out. The mixture was very stiff; I had to mix the Cool Whip in with a hand mixer but that didn't hurt it any. I think next time I would add a just a little cream to thin it out, or maybe Kahlua so that it flows into the muffin cups better. Maybe it was that thick because of increasing the recipe. Flavor was very good, better the next day, and it was simple to make. All in all, a keeper. Thanks for posting. UPDATE: On the freezing. Works fine, just as good.
     
  5. This was very enjoyable and super easy. I also doubled the recipe and got six cheesecakes. I used light cream cheese, light cool whip and two ounces melted semi sweet choco. chips. I thought they were good plain but the second night I topped them with strawberries and they were delicious. Thanks!
     
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RECIPE SUBMITTED BY

My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank). I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!! I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them. Amber: <img src="http://netnet.net/~mkburie/amber2.jpg"> ........And a grown up Jake (one year old in January 2008) :) - <img src="http://netnet.net/~mkburie/JAKE111307.JPG"> Charlotte (May 27, 1992-June 1, 2009): <img src="http://netnet.net/~mkburie/Charlott.jpg"> Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009 <img src="http://netnet.net/~mkburie/ashley2.jpg"> Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">.... <a href='http://www.niftymaps.com/visitor-map.php?id=36321'><img src='http://i.niftymaps.com/36321.png' alt='Click to zoom in on my visitor map!' border='0'></a>Create your free world <a href='http://www.niftymaps.com/' target='_blank'>visitor maps</a>
 
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