Whoa- now that is a mouthful! These could also be known as little bites of heaven…
You can make this sweet treat in 20 minutes or less! Plus, it’s hard to ever go wrong with cream cheese, peanut butter, and chocolate chip cookies!
15 minutes + 5 minutes cooling time
Gluten Free Mini Peanut Butter Chocolate Chip Cookie Cheesecakes
Ingredients
- 6 gluten free chocolate chip cookies, crushed (should make about 3/4 c.)
- 1 - 1 1/2 Tbsp. butter and/or coconut oil, melted
- 4 oz. light cream cheese, softened
- 2 Tbsp. creamy peanut butter
- 1 tsp. vanilla
- 1 Tbsp. milk or cream
- 2 Tbsp. powdered sugar
- 2-3 Tbsp. dark chocolate chips
Instructions
- Preheat the oven to 350 degrees. Use a food processor to crush the cookies. Then, add melted butter and stir or process to combine. Spoon into lined mini-muffin cups. Use a teaspoon to press a well into the center of each cup. Then, bake for 4-6 minutes.
- In a large mixing bowl, beat the cream cheese until smooth. Next, beat in the peanut butter, vanilla, milk, and powdered sugar. Spoon or pipe into cooled cookie cups. Melt the chocolate chips and drizzle over the the cream cheese mixture. Store in the fridge.