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Desserts

Two-Bite Chocolate-Peanut Butter Cheesecakes

photo by:kraft
These two-bite chocolate-peanut butter cheesecakes couldn't be cuter—or easier to make! Get out the mini muffin cups and let's get started.
time
prep:
15 min
total:
3 hr 30 min
servings
total:
24 servings

What You Need

24
 Mini OREO Bite Size Cookies
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4
cup  sugar
1
tsp.  vanilla
3
Tbsp.  PLANTERS Creamy Peanut Butter
2
oz.  BAKER'S Semi-Sweet Chocolate, broken into pieces, melted and cooled
2
Tbsp.  milk
1
 egg

Make It

HEAT oven to 350ºF.

PLACE 1 cookie in each of 24 paper-lined mini muffin pan cups. Beat cream cheese, sugar and vanilla with mixer until blended. Mix in peanut butter, chocolate and milk. Add egg; beat on low speed just until blended. Spoon over cookies.

BAKE 13 to 15 min. or until centers are almost set.

COOL 1 hour before removing from pan. Refrigerate 2 hours.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods while keeping portion size in mind.
Note
This recipe can be easily doubled or tripled.
Make Ahead
Cheesecakes can be refrigerated up to 2 days before serving.
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