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
Ingredients
- 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
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-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.
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Nutrition InformationNutrition 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 |
