Recipe Ingredients:

• 1 cup M&M’S Peanut Butter, divided
• 3/4 cup graham wafer crumbs
• 3 tbsp melted butter
• Pinch salt
• 1 pkg (8 oz) brick-style plain cream cheese
• 1/3 cup icing sugar
• 1 tsp vanilla extract
• 1/2 cup 35% heavy cream

Directions:

Prep Time: 10 minutes

Total Time: 10 minutes (+ 45 minutes freezing time)

1. Reserve 12 M&M’S Peanut Butter; set aside. Coarsely chop remaining M&M’S Peanut Butter into large pieces; set aside.
2. Fit 12 mini muffin cups with paper liners. Toss together graham crumbs, butter and salt. Press into bottom of prepared cups; freeze for about 15 minutes or until firm.
3. Meanwhile, using electric mixer, beat cream cheese until light and fluffy; beat in icing sugar and vanilla. In separate bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Fold in chopped M&M’S Peanut Butter.
4. Spoon batter into prepared cups; smooth tops. Freeze for about 30 minutes or until set. Garnish with reserved M&M’S Peanut Butter.

Tips:

• Serve in pretty Easter paper cups or package in chocolate boxes for gift-giving.

Nutrition Facts Per 1 mini cheesecake

• Calories 250
• Fat 18g
• Saturated Fat 11g
• Cholesterol 45mg
• Sodium 200mg
• Carbohydrate 19g
• Fiber 1g
• Sugars 14g
• Protein 4g