Mini Peanut Butter Cheesecakes
11 Review(s)
1 Hr 15 Min
Prep : 15 Min Cook: 1 Hr
Classic combination of peanut butter and chocolate team up in these easy two-bite treats.
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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
12 Oreo Cookies, finely crushed (about 1 cup)
2
2 Tbsp. non-hydrogenated margarine, melted
3
1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
4
1/4 cup Kraft Light Smooth Peanut Butter
5
1/3 cup sugar
6
1 egg
7
1 oz. Baker's Semi-Sweet Chocolate
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How do I make it ?
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Step 1
Heat oven to 325ºF. Step 2
Mix cookie crumbs and margarine until blended; press onto bottom of 8-inch square pan. Step 3
Beat cream cheese spread, peanut butter and sugar with mixer until blended. Add egg; mix just until blended. Spoon over crust. Step 4
Bake 18 to 20 min. or until centre is almost set; cool. Step 5
Melt chocolate as directed on package; drizzle over cheesecake. Refrigerate 5 min. Cut cheesecake into 16 squares, then cut each square diagonally in half. Kraft Kitchen Tips!
For Easy Cleanup
Line pan with foil before using to bake cheesecake as directed. Use foil handles to lift cooled cheesecake out of pan before cutting to serve.
Special Extra
Sprinkle tops of cheesecakes with chopped peanuts after drizzling with the melted chocolate.
Nutrition
Calories
140
Calories From Fat
0
% Daily Value
Total fat 9 g
14 %
Saturated fat 4 g
20 %
Cholesterol 25 mg
Sodium 160 mg
7 %
Total carbohydrate 14 g
5 %
Dietary fibre 1 g
4 %
Sugars 10 g
Protein 3 g
Vitamin A
6 %
Vitamin C
0 %
Calcium
2 %
Iron
4 %
Servings
16 servings, 2 pieces (31 g) each
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.
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