No-Bake NUTTER BUTTER Mini Cheesecakes
Prep time: 30 min Total time: 1 hr Makes 24 servings.
No bake peanut butter mini cheesecakes are a perfect party dessert, and easy to decorate with your favorite color sprinkles.
Ingredients
36 NUTTER BUTTER Cookies (peanut shape), divided
3 Tbsp. butter, melted
1-1/4 cups heavy whipping cream, divided
1 pkg. (4 oz.) semi-sweet baking chocolate, chopped
2 pkg. (8 oz. each) brick cream cheese, softened
1/3 cup packed brown sugar
1/4 cup football-themed multi-colored sprinkles
Directions
Cut 12 cookies crosswise in half, then chop 8 of the remaining cookies. Reserve for later use.
Crush remaining cookies finely; mix with butter. Press onto bottoms of 24 paper-lined muffin pan cups, adding about 1 Tbsp. crumb mixture to each cup.
Microwave 1/2 cup whipping cream in medium microwaveable bowl on HIGH 1 min. or until heated through. (Do not let cream come to boil.) Add chocolate; let stand 1 min. Stir until chocolate is completely melted and mixture is well blended. Cool slightly, stirring occasionally.
Beat remaining whipping cream in separate medium bowl with mixer on high speed until stiff peaks form; set aside. Beat cream cheese and sugar in large bowl with mixer until blended. Add whipped cream; whisk just until blended. Spoon over crusts.
Drizzle with chocolate mixture; top with reserved chopped cookies, then sprinkles. Refrigerate 30 min.
Serve each cheesecake with a reserved cookie half to use as a spoon for eating.
Notes
Recipe Tips
Size Wise: These mini cheesecakes are sure to be a hit with friends and family. They are easy-to-make and each cheesecake is an easy-to-serve portion.
Special Extra: Top cheesecakes evenly with 1/4 cup toffee bits or chopped peanuts before serving.
Make-Ahead: These individual cheesecakes can be prepared ahead of time. Refrigerate up to 2 days, or freeze up to 1 week, before serving. If frozen, thaw overnight in refrigerator before serving.