Mini Peanut Butter Cheesecakes

Time55min
Makes16 servings

Ingredients

  • 12 OREO Cookies, crushed
  • 2 Tbsp. butter, melted
  • 1 pkg. (8 oz.) Neufchatel cheese, softened
  • ¼ cup creamy peanut butter
  • ⅓ cup sugar
  • 1 egg
  • 1 oz. semi-sweet baking chocolate, melted

Putting it together

  1. 1.
    Heat oven to 325ºF.
  2. 2.
    Mix cookie crumbs and butter; press firmly onto bottom of 8-inch square pan. Set aside.
  3. 3.
    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.
  4. 4.
    Drizzle chocolate over cheesecake in criss-cross pattern. Refrigerate 5 min. before cutting to serve.

Tips and Tricks

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.

Nutrition Information

Calories:150
Total fat:11g
Saturated fat:5g
Cholesterol:35mg
Sodium:125mg
Total Carbohydrate:13g
Dietary fiber:1g
Total sugars:9g
Protein:3g
Calcium:2% DV
Iron:2% DV