Peanut Butter Cheesecake Brownie Cupcakes

| |

How could anyone not love brownies + cream cheese + peanut butter topped with Cool Whip?   And these delicious treats from Kraft are super easy to make.  I don’t think I can add anything further.  Go make these.  Now.

Peanut Butter Cheesecake Brownie Cupcakes


1 pkg.  (19 to 21 oz.) brownie mix (13×9-inch pan size)
1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup  sugar
1  egg
1/4 cup  PLANTERS Creamy Peanut Butter
1/2 tsp.  vanilla
1-1/2 cups  thawed COOL WHIP Whipped Topping
20  maraschino cherries



HEAT oven to 350ºF.

PREPARE brownie batter as directed on package. Spoon into 20 paper-lined muffin cups.

BEAT cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 30 min. or until centers are set. Cool.

SERVE topped with COOL WHIP and cherries.

Note:   If you have sensitivity to peanuts, just omit the peanut butter and prepare as directed.



Nutella Vanilla Cheesecake Cups

Double Mint Brownie Cupcakes


Leave a Comment