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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 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

Nutrition facts

Recipe Tips

1

Heat oven to 350°F.

2

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.

3

Bake 8 min.; cool completely.

4

Beat cream cheese, peanut butter and sugar in medium bowl with mixer until blended. Whisk in whipped topping until blended.

5

Spoon into crusts.

6

Refrigerate 3 hours.

7

Top with jam and reserved chopped cookies just before serving.