Peanut Butter Cheesecake

1. 1

   Preheat oven to 275u00b0F. Line a standard muffin tin with 8 muffin foil liners and lightly spray with cooking spray.

2. 2

   In a small bowl add cream cheese and sugar and beat until creamy. Add vanilla extract, egg and salt, beat until combined. Beat in yogurt and 2 heaping tablespoons of peanut butter.

3. 3

   Place a vanilla wafer on the bottom of each muffin liner and top with cheesecake batter.

4. 4

   In a small bowl add the remaining 1 tablespoon of peanut butter and milk. Mix until combined.

5. 5

   Drop peanut butter mixture evenly on top of each cheesecake and with a knife, swirl over the top.

6. 6

   Bake, rotating pans halfway through, until filling is set, 22-24 minutes.

7. 7

   Let cool on a wire rack. Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.