Mini Peanut Butter Cheesecakes
Ingredients:
- 24 mini nutter butters
- 1/2 (4 ounces) package cream cheese, room temperature
- 1/2 cup peanut butter
- 1/2 cup plain, nonfat Greek yogurt
- 2 tablespoons powdered sugar
- 1 egg
- 2 ounces melted dark chocolate
- 1/2 butterfinger chocolate bar, finely chopped
Instructions:
- Preheat oven to 375 degrees F.
- Line a mini muffin tin with 24 mini cupcake papers and place a mini nutter butter in the bottom of each.
- Use a mixer to combine the cream cheese, yogurt, peanut butter, egg and sugar until smooth.
- Scoop about 1 Tablespoon of the cream cheese mixture on top of each of the nutter butters to fill the papers.
- Bake at 375 degrees F. for 15-18 minutes or until the tops are springy. They will probably crack a little, but you'll be covering them with chocolate so don't worry about it.
- Let the cheesecakes cool completely. Melt the chocolate in the microwave, stirring every 30 seconds, until smooth.
- Spoon a small circle of melted chocolate on the top of each cheesecake and top with crushed butterfinger.