These two-bite chocolate-peanut butter cheesecakes couldn't be cuter—or easier to make! Get out the mini muffin cups and let's get started.
What You Need
Original recipe yields 24 servings
24 Mini OREO Bite Size Cookie s
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tsp. vanilla
3 Tbsp. creamy peanut butter
2 oz. BAKER'S Semi-Sweet Chocolate, broken into pieces, melted and cooled
2 Tbsp. milk
Add To Shopping List
Let's Make It
Heat oven to 350ºF.
Place 1 cookie in each of 24 paper-lined mini muffin pan cups. Beat cream cheese, sugar and vanilla with mixer until blended. Mix in peanut butter, chocolate and milk. Add egg; beat on low speed just until blended. Spoon over cookies.
Bake 13 to 15 min. or until centers are almost set.
Cool 1 hour before removing from pan. Refrigerate 2 hours.
Enjoy your favorite foods while keeping portion size in mind.
This recipe can be easily doubled or tripled.
Cheesecakes can be refrigerated up to 2 days before serving.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.