Peanut Butter Cookie Crusted Jelly Swirled Cheesecake Bites

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   1. Preheat oven to 350 degrees F. Spray each section of a 12-count mini-cheesecake pan well with cooking spray. Beat peanut butter and 1/2 cup sugar until well combined in a bowl. Stir in 1 beaten egg until well combined. Scoop a heaping tablespoon of the mixture into the bottom of each tin of the mini cheesecake pan and press down slightly.

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   2. In a stand or electric mixer, beat the cream cheese and the remaining 1/2 cup of sugar until smooth. Add in the remaining egg and the vanilla until combined. Pour cream cheese mixture over peanut butter layer, about 3/4 way full. Scoop a small 1/2 teaspoon of warmed jelly over the top of each cheesecake layer. Take a toothpick and gently swirl the jelly into the cream cheese layer. Bake for 28-33 minutes or until cheesecake is cooked through and doesn't jiggle. Remove and let cool for 10 minutes. Loosen edges with a plastic knife (very important), otherwise cakes will be very difficult to remove from the pan!

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   3. Mix powdered sugar and heavy cream until smooth and of drizzling consistency. Drizzle over cheesecakes and serve room temperature or chilled. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.