STREAMING NOW: Tia Mowry At Home

Peanut Butter Cheesecake Brownie Babies

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A rich chocolately treat that you can share with your guests. I tried to lighten it up a bit for you! With the maraschino cherries on top, it looks like a very special dessert. This is from Kraft. Enjoy!”
READY IN:
40mins
SERVES:
12
YIELD:
12 babies
UNITS:
US

Ingredients Nutrition

  • 1 (1 lb) package brownie mix (if you can't find this size, just make extra brownies with the surplus!)
  • 6 ounces low-fat cream cheese, softened
  • 14 cup peanut butter, smooth
  • 2 tablespoons sugar
  • 1 cup light whipped topping, thawed (I prefer real whipped cream)
  • 12 maraschino cherries, with stems if you can

Directions

  1. Heat oven to 350°F Prepare brownie batter as directed on package. Spoon into 12 paper-lined muffin cups.
  2. Beat cream cheese, peanut butter and sugar with mixer until blended. Spoon 1 rounded tablespoons into centre of batter in each cup, pressing lightly into batter. Bake 25 minutes or until centres are set. Cool.
  3. Serve topped with whipped cream and cherries.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: