Peanut Butter Cookie Crusted Jelly Swirled Cheesecake Bites

1. Preheat oven to 350 degrees F. Spray each section of a 12-count mini-cheesecake pan well with cooking spray. Beat peanut butter and 1/2 cup sugar until well combined in a bowl. Stir in 1 beaten egg until well combined. Scoop a heaping tablespoon of the mixture into the bottom of each tin of the mini cheesecake pan and press down slightly.

2. In a stand or electric mixer, beat the cream cheese and the remaining 1/2 cup of sugar until smooth. Add in the remaining egg and the vanilla until combined. Pour cream cheese mixture over peanut butter layer, about 3/4 way full. Scoop a small 1/2 teaspoon of warmed jelly over the top of each cheesecake layer. Take a toothpick and gently swirl the jelly into the cream cheese layer. Bake for 28-33 minutes or until cheesecake is cooked through and doesn’t jiggle. Remove and let cool for 10 minutes. Loosen edges with a plastic knife (very important), otherwise cakes will be very difficult to remove from the pan!

3. Mix powdered sugar and heavy cream until smooth and of drizzling consistency. Drizzle over cheesecakes and serve room temperature or chilled. Enjoy!

Makes 12 cheesecake bites.