Mini PB&J Cheesecakes
TOTAL TIME: Prep: 35 min. Bake: 15 min. + cooling
YIELD: about 2-1/2 dozen.
I got hooked on these mini peanut butter and jelly cheesecakes when a friend made them. She let me steal her recipe, and now I'm sharing this tasty treat with you!—Betsy King, Duluth, Minnesota
Ingredients
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1 cup creamy peanut butter
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1/2 cup sugar
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1 large egg, room temperature
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CHEESECAKE LAYER:
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1 package (8 ounces) cream cheese, softened
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1/2 cup sugar
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1 large egg, room temperature, lightly beaten
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1 teaspoon vanilla extract
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1/4 cup strawberry jelly, warmed
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OPTIONAL DRIZZLE:
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1/2 cup confectioners' sugar
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2 to 3 tablespoons heavy whipping cream
Directions
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1.
Preheat oven to 350°. In a small bowl, beat peanut butter and sugar until blended. Beat in egg. Press 2 teaspoons mixture into each of 32 paper-lined mini-muffin cups.
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2.
For cheesecake layer, in another bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla. Spoon a scant 2 teaspoons cream cheese mixture into each cup. Drop jelly by 1/4 teaspoonfuls over tops. Cut through batter with a toothpick to swirl.
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3.
Bake 12-14 minutes or until centers are set. Cool completely on a wire rack.
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4.
If desired, mix confectioners' sugar and enough cream to reach desired consistency; drizzle over cheesecakes. Refrigerate until serving.
Nutrition Facts
1 mini cheesecake: 119 calories, 7g fat (3g saturated fat), 20mg cholesterol, 61mg sodium, 12g carbohydrate (11g sugars, 0 fiber), 3g protein.
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