Here's a perfect dessert ending- a small fudgy cupcake that is filled with a centre of tangy cheesecake.
What do I need ?
Original recipe yields 12 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 pkg. (450 g) brownie mix
175 g (3/4 of 250-g) Philadelphia Brick Cream Cheese, softened
1/4 cup Kraft Smooth Peanut Butter
2 Tbsp. sugar
1 cup thawed Cool Whip Whipped Topping
12 maraschino cherries
Add To Shopping List
How do I make it ?
Heat oven to 350ºF. Prepare brownie batter as directed on package. Spoon into 12 paper-lined muffin cups.
Beat cream cheese, peanut butter and sugar with mixer until blended. Spoon 1 rounded Tbsp. into centre of batter in each cup, pressing down slightly into batter. Bake 25 min. or until centres are set. Cool.
Serve topped with Cool Whip and cherries.
Kraft Kitchen Tips!
Prepare as directed with Philadelphia Light Brick Cream Cheese Spread, Kraft Light Smooth Peanut Butter and Cool Whip Light Whipped Topping.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 5 g
Cholesterol 30 mg
Sodium 180 mg
Carbohydrate 35 g
Fibre 2 g
Sugars 5 g
Protein 3 g
Makes 12 servings, 1 brownie (58 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.