Mini Peanut Butter Cheesecakes

13  Ratings
  • 15 min prep
  • 55 min total
  • Makes 16 servings, 2 triangles (31 g) each.


Mini Peanut Butter Cheesecakes Recipe

Ingredients

  • 12 Oreo Cookies, crushed
  • 2 Tbsp. non-hydrogenated margarine, melted
  • 1 pkg. (250 g) brick light cream cheese, softened
  • 1/4 cup light creamy peanut butter
  • 1/3 cup sugar
  • 1 egg
  • 1 oz. semi-sweet baking chocolate, melted

Instructions

  • Heat  oven to 325ºF. Mix cookie crumbs and margarine; press firmly onto bottom of 8-inch sq. pan. Set aside.
  • Beat  cream cheese spread, peanut butter and sugar with mixer until blended. Add egg; mix just until blended. Spoon over crust. Bake 18 to 20 min. or until centre is almost set; cool.
  • Drizzle  chocolate over cheesecake in criss-cross pattern. Refrigerate 5 min. before cutting to serve.

Recipe Tips

For Easy CleanupLine pan with foil. Use foil handles to lift cooled cake out of pan.

How to Cut Into TrianglesCut into 16 squares. Cut each square on diagonal to make 32 triangles.

Special ExtraSprinkle tops of cheesecakes with chopped peanuts after drizzling with chocolate.

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Nutrition Information

Makes 16 servings, 2 triangles (31 g) each.

Nutrition per serving:

  • Calories 140 
  • Total fat 9 g
  • Saturated fat 4 g
  • Cholesterol 25 mg
  • Sodium 160 mg
  • Carbohydrate 14 g
  • Dietary fibre 1 g
  • Sugars 10 g
  • Protein 3 g
  • Vitamin A 6 %DV
  • Vitamin C 0 %DV
  • Calcium 2 %DV
  • Iron 4 %DV

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