No Bake Mini Peanut Butter Cheesecakes

Name: No Bake Mini Peanut Butter Cheesecakes
Ingredients: 12 OREO cookies; 8 ounce package cream cheese, softened; 1 cup creamy peanut butter; 1 cup granulated sugar; 1 tablespoon butter, softened; 1 teaspoon vanilla extract; 2 cups heavy whipping cream, divided; 2 tablespoons powdered sugar; Toppings of choice: crushed OREO’s, chopped peanut butter cups, grated chocolate, chocolate sauce, or M&M’S

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carissashaw.com

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Author : Carissa Shaw for Mom Needs Chocolate

Ingredients

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12 OREO cookies8 ounce package cream cheese, softened1 cup creamy peanut butter1 cup granulated sugar1 tablespoon butter, softened1 teaspoon vanilla extract2 cups heavy whipping cream, divided2 tablespoons powdered sugarToppings of choice: crushed OREO’s, chopped peanut butter cups, grated chocolate, chocolate sauce, or M&M’S

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Instructions

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Step 1

Line 12 cups of a muffin tin with paper cupcake liners. Place one OREO cookie in the bottom of each cupcake liner.

Step 2

In a medium bowl, beat the cream cheese with an electric mixer until smooth. Add the peanut butter, sugar, butter, and vanilla extract and mix well.

Step 3

In a medium bowl, beat 1 cup of the heavy whipping cream until stiff. Fold half of the whipped cream into the peanut butter mixture until combined. Fold in the second half of the whipped cream and stir gently until smooth.

Step 4

Scoop the peanut butter cheesecake filling into the muffin tin on top of each OREO cookie.

Step 5

In a medium bowl, beat the remaining 1 cup of whipping cream until stiff. Gently stir in the powdered sugar. Spoon or pipe the whipped cream on top of each mini peanut butter cheesecake. Sprinkle the topping of your choice on top of the whipped cream.

Step 6

Refrigerate for at least 1 hour before serving.