No-Bake NUTTER BUTTER Mini Cheesecakes

No bake peanut butter mini cheesecakes are a perfect party dessert, and easy to decorate with your favorite color sprinkles.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 36 NUTTER BUTTER Cookies (peanut shape), divided
  • 3 Tbsp. butter, melted
  • 1¼ cups heavy whipping cream, divided
  • 1 pkg. (4 oz.) semi-sweet baking chocolate, chopped
  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • ⅓ cup packed brown sugar
  • ¼ cup football-themed multi-colored sprinkles

Nutrition facts

Recipe Tips

1

Cut 12 cookies crosswise in half, then chop 8 of the remaining cookies. Reserve for later use.

2

Crush remaining cookies finely; mix with butter. Press onto bottoms of 24 paper-lined muffin pan cups, adding about 1 Tbsp. crumb mixture to each cup.

3

Microwave 1/2 cup whipping cream in medium microwaveable bowl on HIGH 1 min. or until heated through. (Do not let cream come to boil.) Add chocolate; let stand 1 min. Stir until chocolate is completely melted and mixture is well blended. Cool slightly, stirring occasionally.

4

Beat remaining whipping cream in separate medium bowl with mixer on high speed until stiff peaks form; set aside. Beat cream cheese and sugar in large bowl with mixer until blended. Add whipped cream; whisk just until blended. Spoon over crusts.

5

Drizzle with chocolate mixture; top with reserved chopped cookies, then sprinkles. Refrigerate 30 min.

6

Serve each cheesecake with a reserved cookie half to use as a spoon for eating.