Easy Bake-free Cheesecake

IMPORTANT NOTE: Set it in the freezer compartment and not just anywhere in the fridge.

- 1 tub (250g) Kraft light Philadelphia spreadable cream cheese (as indicated, its 80% less fat as compared to butter and margarine)
- 1/2 cup of icing sugar
- 1 cup of whipping cream
- 12 oreo cookies
- a handful of chocolate chips

1) Beat whipping cream until soft peak and set aside.

2) Beat cream cheese and sugar until well blended. Stir in whipped cream gently until well combined.

3) Line 1 cookie on the bottom of each muffin cup.

4) Spoon mixture into cups and sprinkle with chocolate chips.

5) Set in freezer for at least 4 hours or until firm *no worries about it becoming rock hard like ice.

Enjoy!  Its ice-cream taste-a-like cheesecake.

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