Chocolate chip peanut butter cheesecake bites

Rachael Ray

  • 1 cup crushed chocolate wafer cookies
  • 4 tablespoons melted butter
  • 1/2 teaspoon gelatin
  • 8 ounces room-temperature cream cheese
  • 7 ounces condensed milk
  • 1/4 cup peanut butter
  • 1/2 cup mini chocolate chips
Mix cookie crumbs with butter; press into 8-by-8-inch baking pan. Combine gelatin with 1 tbsp. water; let sit 5 minutes. Meanwhile, beat cream cheese, condensed milk and peanut butter. Microwave gelatin 20 to 30 seconds to melt; beat into cream cheese mixture. Stir in chocolate chips. Fill pan and freeze 20 minutes. Cut into bite-size squares.
*Chef’s note: Heaven. If you like peanut butter, chocolate and cheesecake, that is. And I do. I added a tablespoon or so more peanut butter and probably a quarter cup more chocolate chips, and I didn’t regret it. I can’t remember exactly how many Oreos I used, but make sure you have a cup once they’re crushed, not a cup before crushing. And it definitely took more like an hour to set up, but it was so worth the wait. The first and edge pieces are a bit tough to get out, so I suggest using a casserole dish if you have one like I did, rather than a metal baking pan, which won’t scratch as easily. 
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