Tuesday, September 14, 2010

Chocolate Cheescakes for Two

Wedding planning consumes me, and I feel totally guilty for neglecting my blog. I've been meaning to post this for 2 weeks now! For those of you who are still around, thank you. :o) I have a lot of comfort fall desserts I want to make now that autumn is practically here. And soon enough the stressful part of planning will be over and I will make more time for the blog!

For now, you must try these personal sized cheesecakes. Extremely easy to make, and that perfect size for that quick cheesecake fix! The recipe makes two, one for you and one for your honey...or one for you now, and one for later! ;o)

Chocolate Cheesecakes for Two (from kraftrecipes.com)
  • 2 oz. (1/4 of 8-oz. pkg.) Philadelphia Cream Cheese, softened
  • 1 Tbsp. Sugar
  • 1 square Baker's Semi-Sweet Chocolate, melted
  • 1/2 cup thawed Cool Whip Whipped Topping
  • 2 Oreo Cookies
  1. Beat first 3 ingredients in medium bowl with whisk until well blended. Stir in COOL WHP.
  2. Place 1 Oreo cookie on the bottom of each paper-lined medium muffin cups (make sure you place the liners in a muffin pan so the liners don't flatten out before the cheesecake thickens); top with cream cheese mixture. Mixture will be somewhat thick, so use a small spatula to spread it evenly.
  3. Refrigerate for 2 hours and eat up!