Print
Gluten Free Peanut Butter Cheesecake Bites
A lovely little cheesecake that can be eaten like a cookie.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 36 bites
Author Jodi Stewart
-
1 8
oz
block Cream Cheese
softened
-
1
cup
Peanut Butter
-
½
cup
Sugar
-
2
eggs
-
1
tsp
Vanilla
-
½-¾
cup
mini chocolate chips
-
With an electric mixer, blend cream cheese, peanut butter, sugar, vanilla and eggs together until smooth and runny.
-
Stir in chocolate chips.
-
Scoop into mini muffin pans that have been sprayed with Pam spray by tablespoonfuls (I use a little mini muffin scoop)
-
Bake at 350F for about 10 minutes or until edges are lightly browned and tops are set and no longer shiny. (do not overcook)
-
Let cool completely on a rack and then refrigerate at least 1 hour (overnight is better) before serving.