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Mini Peanut Butter Cheesecakes

Classic combination of peanut butter and chocolate team up in this easy 2-bite treat.

Prep time

15 min

Total time

55 min

Servings

16 servings, 2 triangles each

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    Ingredients
    • 12 OREO Cookies, crushed
    • 2 Tbsp. butter, melted
    • 1 pkg. (8 oz.) Neufchatel cheese, softened
    • 1/4 cup creamy peanut butter
    • 1/3 cup sugar
    • 1 egg
    • 1 oz. semi-sweet baking chocolate, melted
Preparation
  • Heat oven to 325ºF.
  • Mix cookie crumbs and butter; press firmly onto bottom of 8-inch square pan. Set aside.
  • Beat Neufchatel, peanut butter and sugar with mixer until blended. Add egg; mix just until blended. Spoon over crust. Bake 18 to 20 min. or until center is almost set; cool.
  • Drizzle chocolate over cheesecake in criss-cross pattern. Refrigerate 5 min. before cutting to serve.

Recipe Tips

Size-WiseEnjoy your favorite foods on occasion but remember to keep tabs on portions.

For Easy CleanupLine pan with foil. Use foil handles to lift cooled cake out of pan.

How to Cut Into TrianglesCut into 16 squares. Cut each square on diagonal to make 32 triangles.

112490
Amount per serving Calories 150
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Cholesterol 35mg
Sodium 125mg
Carbohydrate 13g
Dietary Fiber 1g
Total Sugars 9g
Protein 3g
Vitamin A 4% DV
Vitamin C 0% DV
Calcium 2% DV
Iron 2% DV

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