Mini Peanut Butter Cheesecakes

3.9
(9) 6 Reviews
Prep Time
15
min.
Total Time
55
min.
Servings

16 servings, 2 triangles each

The classic combination of peanut butter and chocolate team up with predictably delicious results in these easy two-bite cheesecakes.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 16 servings, 2 triangles each

Nutritional Information

Serving Size 16 servings, 2 triangles each
AMOUNT PER SERVING
Calories 150
% Daily Value
Total fat 11g
Saturated fat 5g
Cholesterol 35mg
Sodium 125mg
Carbohydrate 13g
Dietary fiber 1g
Sugars 9g
Protein 3g
   
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 2 %DV

* 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.

Ratings & Reviews

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  • LovelyR. |

    Such a great recipe. An absolute Favorite of mine. It has a rich & elegent taste. Amazing

  • christinandscott |

    this is a quick and easy recipe that i have made several times. i have also doubled it (tripled the crust) and made it in a 9 x 13 pan.

  • faithvoss |

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