Recipe Summary

25 mins
25 mins
30 mins
1 hr
2 hrs 20 mins
12 cheesecakes


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°F. Line twelve 2-1/2-inch muffin cups with foil bake cups; set aside. In a small bowl, combine crushed wafers, melted butter, and 1 tablespoon sugar. Press crumb mixture onto the bottoms of prepared muffin cups. Place a chocolate kiss, point up, in each cup.

  • For filling, in a medium mixing bowl, beat cream cheese and 1/3 cup sugar with an electric mixer on medium to high speed until smooth. Beat in eggs and vanilla just until combined. Beat in peanut butter until combined. Carefully spoon about 1/4 cup filling over kiss in each cup, making sure to keep the kiss centered on bottom of cup (cups will be full). Bake about 25 minutes or until filling is set. Cool in pan on a wire rack for 30 minutes.

  • In a small saucepan, cook and stir chocolate pieces and shortening over low heat until melted. Remove cheesecakes from foil cups. Drizzle melted chocolate over cheesecakes. Chill about 1 hour or until chocolate is set. Makes 12 tiny cheesecakes.


Bake and cool cheesecakes, but do not remove from foil cups. Place in a freezer container and freeze for up to 1 month. Let thaw in the refrigerator. Drizzle with melted chocolate about 1 hour before serving; chill.

Nutrition Facts

336 calories; fat 26g; cholesterol 84mg; saturated fat 13g; carbohydrates 21g; insoluble fiber 1g; protein 8g; vitamin a 144.2RE; vitamin a 680.3IU; sodium 257mg; calcium 50.5mg; iron 1.3mg.