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Mini Peanut Butter Cheesecakes

  • Prep 25 min
  • Total 2 hr 40 min
  • Ingredients 6
  • Servings 1

Ingredients

12
vanilla wafer cookies
1
package (8 oz) plus 1 package (3 oz) cream cheese, softened
1/4
cup sugar
1/2
teaspoon vanilla
2
eggs
12
one-inch chocolate-covered peanut butter cup candies, unwrapped

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories from Fat
90
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

If you're not fond of peanut butter cup candies, you can use 1 tablespoon of miniature semisweet chocolate chips in place of each cup. Just press the chips gently into the cheese mixture with the bottom of a teaspoon.

Idea These make great traveling companions! Just place them in an airtight plastic container, and place upright in your beach bag or backpackùa guaranteed afternoon pick-me-up.

Directions

  • 1 Heat oven to 350º F. Line 12 muffin cups, 2 1/2x1 1/4 inches, with paper baking cups. Place 1 cookie, flat side down, in each cup.
  • 2 Beat cream cheese and sugar in medium bowl with electric mixer on high speed until fluffy. Beat in vanilla. Beat in eggs, one at a time. Fill cups 3/4 full. Press 1 candy into cheese mixture in each cup until even with top of cheese mixture.
  • 3 Bake about 15 minutes or until set. Immediately remove from pan to wire rack. Cool 15 minutes. Cover and refrigerate at least 2 hours but no longer than 5 days. Cover and refrigerate any remaining cheesecakes.

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