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NUTTER BUTTER PB&J Cookie Bites

These mini cheesecake bites are perfect party desserts with a peanut butter cookie crust and cookie and jam topping.

Prep time

20 min

Total time

3 hr 30 min

Servings

Makes 24 servings.

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Ingredients

24 NUTTER BUTTER Cookies (peanut shape), divided
3 Tbsp. butter, melted
1 pkg. (8 oz.) brick cream cheese, softened
1/4 cup creamy peanut butter
1/4 cup sugar
1 cup thawed frozen whipped topping
2 Tbsp. seedless raspberry jam

Preparation

Heat oven to 350°F.
Chop 6 cookies; reserve for later use. Finely crush remaining cookies; mix with butter until blended. Press crumb mixture onto bottoms and up sides of 24 paper-lined mini muffin pan cups.
Bake 8 min.; cool completely.
Beat cream cheese, peanut butter and sugar in medium bowl with mixer until blended. Whisk in whipped topping until blended.
Spoon into crusts.
Refrigerate 3 hours.
Top with jam and reserved chopped cookies just before serving.

Recipe Tips

SubstitutePrepare using your favorite flavor of fruit preserves or jam, such as strawberry.

Mini Muffin Paper LinersLook for the mini muffin pan liners in the baking section of your supermarket or craft store.

VariationPrepare using Neufchatel cheese and/or frozen light whipped topping.

367467

Nutrition Information Nutrition per serving
Amount per serving Calories		150
% Daily Value*
Total Fat 9g
	Saturated Fat 4.5g
	Trans Fat 0g
Cholesterol 15mg
Sodium 105mg
Carbohydrate 15g
	Dietary Fiber 0g
	Total Sugars 8g
	Added Sugars 8g
Protein 2g
Vitamin A		4% DV
Vitamin C		0% DV
Calcium		2% DV
Iron		2% DV
Potassium		2% DV
Vitamin D		0% DV

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