Mini Peanut Butter Cheesecakes

Name: Mini Peanut Butter Cheesecakes
Prep time: 15 min
Total time: 55 min
Yield: 16
Ingredients: 12 OREO Cookies, crushed; 2 Tbsp. butter, melted; 1 pkg. Neufchatel cheese, softened; ¼ cup creamy peanut butter; ⅓ cup sugar; 1 egg; 1 oz. semi-sweet baking chocolate, melted

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

Prep time:

0 min

Total time:

0 min

Servings:

16 servings, 2 triangles each

Ingredient list

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

Directions

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.