You will need:
1 cup hot water
2 – 8 ounce packs of cream cheese, softened
5 Tbs butter, melted
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 and chill for 1 to 2 hours. Grasp edges of plastic wrap and lift cheesecake out of pan. cut into 16 bars.
16 servings per container
Serving size (24g)
Amount per serving
% Daily Value*
Total Fat 2.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrate 20g
Dietary Fiber 0g
Total Sugars 14g
Includes g Added Sugars 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, Lime Juice Powder, Dried Lime Peal, natural and artificial flavors, salt.
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