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Mini Peanut Butter Cheesecakes

Mini Peanut Butter Cheesecakes

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

Prep time15 min
Total time55min
Servings16 servings, 2 triangles each
  • 12 OREO Cookies, crushed
  • 2 Tbsp. butter, melted
  • 1 pkg. (8 oz.) Neufchatel cheese, softened
  • ¼ cup creamy peanut butter
  • ⅓ cup sugar
  • 1 egg
  • 1 oz. semi-sweet baking chocolate, melted
  • 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-Wise
    Enjoy your favorite foods on occasion but remember to keep tabs on portions.
  • For Easy Cleanup
    Line pan with foil. Use foil handles to lift cooled cake out of pan.
  • How to Cut Into Triangles
    Cut into 16 squares. Cut each square on diagonal to make 32 triangles.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 11g 
   Saturated fat 5g 
Cholesterol 35mg 
Sodium 125mg 
Carbohydrate 13g 
   Dietary fiber 1g 
   Total sugars 9g 
Protein 3g 
Vitamin A4 %DV
Vitamin C0 %DV
Calcium2 %DV
Iron2 %DV

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