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Peanut Butter Cheesecake Brownie Babies

Peanut Butter Cheesecake Brownie Babies is rated 4.2894736842105265 out of 5 by 76.
Prep Time
20
min.
Total Time
50
min.
Servings

20 servings

Spoon brownie batter into 20 muffin cups. Add sweetened cream cheese and peanut butter. Await emergence of scrumptious PB cheesecake brownies from oven.

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What You Need

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Make It

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  • 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.

Variation

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

Cheesecake Brownie Babies

Prepare as directed, omitting peanut butter.

Servings

  • 20 servings

Nutritional Information

Serving Size 20 servings
AMOUNT PER SERVING
Calories 270
Total fat 15g
Saturated fat 5g
Cholesterol 45mg
Sodium 150mg
Carbohydrate 31g
Dietary fiber 0g
Sugars 23g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 6 %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

Rated 4 out of 5 by from Very good -- we tried them while still warm, and they weren't as good then as they were the next... Very good -- we tried them while still warm, and they weren't as good then as they were the next day. We tried them 3 ways - plain, with cool whip, and with buttercream frosting from a can. Definitely liked them best with the frosting. It really added something to the peanut butter flavor. I have a very similar recipe I make without the peanut butter (but same cream cheese mixture) -- that recipe just calls for a 9x13 pan (I think you could easily convert this cupcake recipe to the pan and it would be just as good, if not better). Also, I swirled the pb mix into the brownies, but I would try piping it in like other reviewers mentioned -- it bakes up a little crusty when some shows on top.
Date published: 2009-06-07
Rated 5 out of 5 by from After reading other comments about the brownies sticking to the baking wrappers, I just sprayed the... After reading other comments about the brownies sticking to the baking wrappers, I just sprayed the muffin pan with butter cooking spray and the brownies came out super easily. I also shortened the cooking time to 23 minutes (I have a gas oven) and they were nice and moist. Some I made with the peanut butter in the filling and they came out great. However, not everyone I know likes peanut butter so in the second batch instead of peanut butter I put in white chocolate chips. Those tasted amazing too! Everyone loved these and I will definitely make them again!
Date published: 2009-03-21
Rated 4 out of 5 by from I made this recipe tonight, I used regular muffin cups as well as mini muffin cups. 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!
Date published: 2009-04-10
Rated 3 out of 5 by from I made these for my kids after a day in the snow and they loved them. I made these for my kids after a day in the snow and they loved them. they didn't have a huge peanut butter taste which was fine with me. I had a hard time pressing down the PB mixture so my first batch looked nothing like the picture and also it took a lot longer to cook , I think it was because the PB mixture was on top. My next batch came out much better because I swirled the PB mixture and it took the 30 mins to cook them. I would make these again without the peanut butter.
Date published: 2011-01-28
Rated 4 out of 5 by from This recipe is good. This recipe is good. I used the other suggestions and swirled the pb mixture in. For some reason some of the bottoms were burned? However,the ones that weren't, were very tasty. I did have to cook them an additional 5 minutes or so,but really no reason for the bottoms to be randomly burnt. They come out like a "stiff" brownie, Not like a moist and gewy one. I still liked the recipe though.the cool whip I s good with it. A good balance to a rich brownie.
Date published: 2012-06-18
Rated 5 out of 5 by from these were a hit at my BBQ on mothers day! these were a hit at my BBQ on mothers day! I have made marble bars and never though about adding peanutbutter. I always add a little extra water to the brownie mix and there was plenty to go in 20 reg(not mini) muffin cups.(im not sure where people are getting that there isn't enough)You only fill the cups half way or it will overflow.(i use a messured scoop like i use with my cupcakes) and than spoon in your cream cheese mixture(and you do spoon in a big heaping of it. and i take a tooth pick and swirl around to give it a little of a marble look.I did use nonstick spray on the papercups. and than i only baked for about 22 mins(mine would have been way over baked if i baked 30 mins). I know some people left off the cool whip and cherry but i think that is the specail part of what makes them look so pretty. They were all eaten before i knew it!!!
Date published: 2009-05-11
Rated 5 out of 5 by from I followed the recipe exactly and they came out perfectly. I followed the recipe exactly and they came out perfectly. I used foil cupcake liners and they were easy to remove. next time I'll swirl the brownie and cheesecake batter together before baking. If you use the correct size brownie mix there is enough for 20 regular size cupcakes. The 'babies' in the title is confusing. I didn't bother with cool whip or a cherry - they didn't need it. Got rave reviews from everyone!
Date published: 2009-05-14
Rated 4 out of 5 by from I made these for the first time tonight. I made these for the first time tonight. It was my husband's birthday and he wanted brownies, but I wanted to make them more special than just boxed brownie mix. I read the reviews and made 18 cupcakes, not 20. I also decided to double the peanut butter that the recipe calls for. Plus I swirled the peanut butter into the batter a bit as well. These were phenomenal!!!!! I will definitely be making these again!
Date published: 2011-03-19
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