With a chocolate cookie base, these bite-sized peanut butter and chocolate chip cheesecake miniature goodies make decadent bon-bons.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
4 ounces (about half a bag) miniature creme-filled chocolate cookies
6 ounces semi-sweet chocolate chips
16 ounces cream cheese
1/3 cup sugar
1 tsp vanilla extract
1/2 cup peanut butter
Preheat oven to 325 degrees F. Line mini muffin pans with paper 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 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 60 mini cheesecakes