With a chocolate cookie base, these bite-sized peanut butter and chocolate chip cheesecake mini goodies make decadent bon-bons. They are easier to make than you might think.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 48 servings
Ingredients:
- 4 ounces (about half a bag) miniature creme-filled chocolate wafer cookies (such as Oreos®)
- 8 ounces (1 long bar) cream cheese, at room temperature
- 1/3 cup granulated white sugar
- 1 egg, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1/3 cup peanut butter
- About 1/2 cup semi-sweet chocolate chips
Preparation:
Preheat oven to 350 degrees F. Line mini-muffin pans with candy-sized paper cups or foil cups.
Separate cookies and place one cookie half in each paper cup for bottom crust (half will have creme filling attached and half will not).
Beat cream cheese and sugar until smooth; add eggs and vanilla extract. Beat until just blended; mix in peanut butter. Spoon batter into cups over cookies to 3/4 full. Press 3 to 4 chocolate chips into the center of the cheesecake filling in each cup.
Bake for 15 minutes or until set. Cool and refrigerate.
Yield: about 48 mini cheesecakes
Peanut Butter Chocolate Mini-Cheesecakes Recipe Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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Separate cookies and place one cookie half in each paper cup for bottom crust (half will have creme filling attached and half will not).
Beat cream cheese and sugar until smooth; add eggs and vanilla extract. Beat until just blended; mix in peanut butter. Spoon batter into cups over cookies to 3/4 full. Press 3 to 4 chocolate chips into the center of the cheesecake filling in each cup.
Bake for 15 minutes or until set. Cool and refrigerate.
Yield: about 48 mini cheesecakes
Peanut Butter Chocolate Mini-Cheesecakes Recipe Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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