MINI PB&J CHEESECAKES

Mini PB&J Cheesecakes image

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

Time 50m

Yield about 2-1/2 dozen.

Number Of Ingredients 12

Ingredients

1 cup creamy peanut butter
1/2 cup sugar
1 large egg, room temperature
CHEESECAKE LAYER:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 large egg, room temperature, lightly beaten
1 teaspoon vanilla extract
1/4 cup strawberry jelly, warmed
OPTIONAL DRIZZLE:
1/2 cup confectioners' sugar
2 to 3 tablespoons heavy whipping cream

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.