• Preparation Time 20 minutes
  • Baking Time 25 minutes
  • Makes 15
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Crust
  • 1/2 cup chocolate wafer crumbs
  • 1/2 cup Robin Hood® Oats
  • 1 tbsp granulated sugar
  • 1/4 cup melted butter
  • Filling
  • 2 pkgs cream cheese
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 sq semi-sweet chocolate, melted and cooled
  • Garnish, optional
  • Chocolate dipped strawberries
  • whipped cream
  • Strawberry or raspberry purée

Serving Size: 15


Serving Size: 15

  • Preheat oven to 325°F (160°C). Line 15 muffin.
  • Crust: Combine all ingredients in small bowl. Mix well. Press a spoonful into bottom of 15 paper lined muffin cups.
  • Bake in centre of preheated over for 5 minutes.
  • Filling: Beat cream cheese and sugar in small bowl on medium speed of electric mixer until smooth. Add eggs one at a time and vanilla, mixing thoroughly after each. Add chocolate. Mix well. Spoon over crusts filling almost full.
  • Bake in preheated oven for 20 to 25 minutes or just until set. Cool completely on rack before removing from pan. Chill.
  • Garnish: Decorate top with a chocolate dipped strawberry or a dollop of whipped cream and chocolate curl or chocolate heart decoration.


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