Description
You will need:
1 cup hot water
2 – 8 ounce packs of cream cheese, softened
5 Tbs butter, melted
Directions:
1- Line an 8x8x2 inch pan with plastic wrap. Extend wrap beyond edges of pan forming handles for easy unmolding of cheesecake.
2- Add melted butter to Chocolate Cookie Crust. Mix and blend well. Press evenly and firmly onto bottom of prepared pan.
3- Place softened cream cheese into a medium bowl. Add water and Cheesecake Mix. Blend on low speed for 1 minute. Increase speed and blend on high for 3 more minutes.
4- Pour into crust. Chill for at least 1 hour. Makes 16 cheesecake bars.
Nutrition Facts
16 servings per container
Serving size (24g)
Amount per serving
Calories
100
% Daily Value*
Total Fat 2.5g
4%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 45mg
2%
Total Carbohydrate 20g
7%
Dietary Fiber 0g
0%
Total Sugars 14g
Includes g Added Sugars 0%
Protein 1g
Calcium 0mg
0%
Iron 0mg
0%
Not a significant source of vitamin D, or potassium.
Cheesecake Ingredients: Sugar, modified food starch, gelatin, partially hydrogenated vegetable oil (coconut, palm kernel, palm, soybean oils), corn syrup solids, propylene glycol monostearate, sodium caseinate, acetylated monoglycerides, mono and diglycerides, citric acid, natural and artificial flavors, salt, vegetable juice (color).
Cookie Crust Ingredients: Cookie Meal (wheat flour, Niacin, Reduced Iron, Thiamin
Mononitrate, Riboflavin, Folic Acid, Vegetable Oil (Soybean, Palm and palm
Kernel oil with TBHQ for freshness), Cocoa Treated with alkali, Contains
two percent or less of High Fructose Corn Syrup, Degerminated Yellow
Corn Flour, Chocolate, Salt, Dextrose, Baking Soda, Whey, Soy Lecithin),
Sugar, Vegetable Oil (Fully hydrogenated soybean oil)
Allergens: Wheat, Dairy, Soy
Sandra Morris –
Chocolate crust with the raspberry cheesecake is a perfect match.