Peanut Butter Cheesecake Brownie Babies
- Source
- Kraft recipe card
- Serves
- 20
- Prep
- 20 min
- Cook
- 30 min
Ingredients
- 1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/3 cup sugar
- 1 egg
- 1/4 cup PLANTERS Creamy Peanut Butter
- 1/2 tsp. vanilla
- 1-1/2 cups thawed COOL WHIP Whipped Topping
- 20 maraschino cherries
Steps
- HEAT oven to 350°F.
- PREPARE brownie batter as directed on package. Spoon into 20 paper-lined muffin cups.
- BEAT cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 30 min. or until centers are set. Cool.
- SERVE topped with COOL WHIP and cherries.
Notes
Kraft Kitchens Tips:
- VARIATION: Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
- CHEESECAKE BROWNIE BABIES: Prepare as directed, omitting peanut butter.
Nutritional info per serving: 270 calories, 15 g total fat, 5 g saturated fat, 45 mg cholesterol, 140 mg sodium, 31 g carbohydrate, 0 g dietary fiber, 23 g sugars, 4 g protein, 4% DV vitamin A, 0% DV vitamin C, 0% DV calcium, 6% DV iron.