MINI PB&J CHEESECAKES
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
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- 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., 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., Bake 12-14 minutes or until centers are set. Cool completely on a wire rack., If desired, mix confectioners' sugar and enough cream to reach desired consistency; drizzle over cheesecakes. Refrigerate until serving.
Nutrition Facts : Calories 119 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 61mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 3g protein.
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Margaret Mata
[email protected]Overall, I thought these cheesecakes were pretty good. They were easy to make and they tasted delicious.
Nesma Jan
[email protected]These cheesecakes are a bit time-consuming to make, but they are definitely worth the effort.
Kimberly Crawford
[email protected]I love the idea of these cheesecakes, but I think I would have liked them better if the peanut butter and jelly filling was swirled together instead of layered.
nazmus sakib
[email protected]I had trouble finding miniature graham cracker crusts, so I just made my own. They turned out great!
Anna Hamweemba
[email protected]These cheesecakes were a bit too sweet for my taste.
LlLjessika
[email protected]I'm not a fan of how these cheesecakes turned out. The crust was too crumbly and the filling was too runny.
Lowest Prince
[email protected]These cheesecakes are a great way to use up leftover peanut butter and jelly.
Courtney Lange
[email protected]I made these cheesecakes gluten-free by using a gluten-free graham cracker crust. They turned out just as delicious as the original recipe.
Nhlonipho Jokweni
[email protected]These cheesecakes are the perfect size for a snack or dessert. I love that I can just grab one and go.
tet gwfw
[email protected]I'm not a big fan of peanut butter and jelly, but these cheesecakes were surprisingly delicious.
Bongani Beza
[email protected]These cheesecakes are so cute and festive. I can't wait to make them for my next party.
MNasir Naseer
[email protected]I love that these cheesecakes are so easy to make. I just threw all the ingredients in my food processor and they were ready to go in the oven.
iTx BuTt
[email protected]These cheesecakes are the perfect combination of sweet and salty. The peanut butter and jelly filling is so rich and creamy, and the cheesecake is perfectly tangy.
Md Jahagir
[email protected]I made these for my kids' lunch boxes and they were a total success! They loved the fun shape and the delicious taste.
Danielle Clair
[email protected]These mini cheesecakes were a hit at my party! They were so easy to make and everyone loved the peanut butter and jelly flavor.