Peanut Butter Cheesecake Brownie Babies

Peanut Butter Cheesecake Brownie Babies recipe

photo by:kraft

Divide brownie batter among muffin cups. Add sweetened cream cheese and peanut butter. Await emergence of scrumptious PB cheesecake brownies from oven.

time

prep:

20 min

total:

50 min

servings

total:

20 servings

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What You Need

pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/3

cup sugar

egg

1/4

cup PLANTERS Creamy Peanut Butter

1/2

tsp. vanilla

1-1/2

cups thawed COOL WHIP Whipped Topping

maraschino cherries

Make It

HEAT oven to 350ºF.

PREPARE brownie batter as directed on package. Spoon into 20 paper-lined muffin cups.

BEAT cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 30 min. or until centers are set. Cool.

SERVE topped with COOL WHIP and cherries.

Kraft Kitchens Tips

Variation

Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

Cheesecake Brownie Babies

Prepare as directed, omitting peanut butter.

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a cook

posted:4/18/2009

This recipe did not come out at all like the magazine claimed. I followed the recipe exactly. I was very disappointed and ended up throwing out the brownies and the recipe. I will never make these again!

TimJ01

posted:4/18/2009

This looks good! I'll probably make this one in the next few days

a cook

posted:4/14/2009

this recipe was really good and really easy

appymj

posted:4/14/2009

My daughter and her friends made these for a 4H meeting and everyone LOVED them!! They had a good time and they were easy to make. We will make these again for sure!

chefrona

posted:4/13/2009

VERY GOOD!! I am not a huge fan of cool whip so I just made them plain and had people add whipped cream if they wanted. They were a huge crowd pleaser for easter!

foodie_jen36

posted:4/9/2009

I made this recipe tonight, I used regular muffin cups as well as mini muffin cups. I used fat free cream cheese I set the timer for 30 min on the recipe but I took them out at 6 mins left on the timer, I tested them out and they were yummy! I would make this again! I made it for dessert for the week and passover as well, for a close friends bday that when she was on vacation when it pasted by! I would reccomend this to a friend. It is not too sweet or chocolately...if that is even a word lol. the only drawback I felt was doing the pb cheesecake part putting in the muffins tins, but you can use a ziplock bag fill one side with the cheesecake filling and cut the tip off and squeeze it in the muffin tins. I think I will try that next time and do a different cheesecake flavor to! enjoy!

nikfro

posted:4/9/2009

Awesome tasting! I love the peanut butter in it, and the peanut butter taste isn't over powering or as rich I thought it would be. I left off the cool whip and cherries.

becwarf

posted:4/8/2009

I made this for a large group of adults and they loved them. Next time I would make them as mini's because they are so rich.

Deebluus33

posted:4/8/2009

LOVE THIS RECIPE! I added my own twist, instead of peanut butter, I added seedless raspberry jam - it was great! I also done a PB&J to this as well, combining the peanut butter, jam & cream cheese was a hit! Two thumbs up from me!

imhungry2005

posted:4/3/2009

Currently my favorite dessert now. The best chocolate fix there is! The whip cream and cherry on top are prefect as well.