Break out the muffin pan! Mini chocolate chip cookies are topped with peanut butter cheesecake batter to make these scrumptious two-bite treats.
What You Need
Original recipe yields 24 servings
24 mini chocolate chip cookie s
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup packed brown sugar
1 tsp. vanilla
3 Tbsp. creamy peanut butter
2 Tbsp. milk
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Let's Make It
Heat oven to 350ºF.
Place 1 cookie, flat side down, in each of 24 paper-lined mini muffin pan cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add peanut butter and milk; mix well. 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.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
This recipe can be easily doubled or tripled.
Cheesecakes can be refrigerated up to 2 days before serving.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.