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Desserts

Mini Peanut Butter Cheesecakes

Mini Peanut Butter Cheesecakes recipe
photo by:kraft
The classic combination of peanut butter and chocolate team up with predictably delicious results in these easy two-bite cheesecakes.
time
prep:
15 min
total:
55 min
servings
total:
16 servings, 2 triangles each
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What You Need

12
 OREO Cookies, crushed
2
Tbsp.  butter, melted
1
pkg.  (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1/4
cup  PLANTERS Creamy Peanut Butter
1/3
cup  sugar
1
 egg
1
oz.  BAKER'S Semi-Sweet Chocolate, melted

Make It

HEAT oven to 325ºF.

MIX cookie crumbs and butter; press firmly onto bottom of 8-inch square pan. Set aside.

BEAT Neufchatel, peanut butter and sugar with mixer until blended. Add egg; mix just until blended. Spoon over crust. Bake 18 to 20 min. or until center is almost set; cool.

DRIZZLE chocolate over cheesecake in criss-cross pattern. Refrigerate 5 min. before cutting to serve.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
For Easy Cleanup
Line pan with foil. Use foil handles to lift cooled cake out of pan.
How to Cut Into Triangles
Cut into 16 squares. Cut each square on diagonal to make 32 triangles.
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