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 time20 min
Total time3hr 30min
ServingsMakes 24 servings.
Ingredients
- 24 NUTTER BUTTER Cookies (peanut shape), divided
- 3 Tbsp. butter, melted
- 1 pkg. (8 oz.) brick cream cheese, softened
- ¼ cup creamy peanut butter
- ¼ 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
- Substitute
Prepare using your favorite flavor of fruit preserves or jam, such as strawberry. - Mini Muffin Paper Liners
Look for the mini muffin pan liners in the baking section of your supermarket or craft store. - Variation
Prepare using Neufchatel cheese and/or frozen light whipped topping.
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Nutrition InformationNutrition 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 |
