Ingredients

The following ingredients have 12 Servings
  • 1/2 cup creamy peanut butter
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 cup quick oats (certified gluten free if necessary)
  • 50 g mini M&M's (about 1/3 cup)
  • 8 oz light cream cheese (1 package)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1 large egg

Instruction

  • Preheat oven to 350 degrees and line a muffin pan with 12 liners.
  • For the cookie base, in a medium bowl, stir together all of the ingredients until completely combined. Press 1 tablespoon of cookie dough into the bottom of each liner.
  • Bake for 7 minutes, until mostly dry on top.
  • For the cheesecake, beat cream cheese, sugar, vanilla and egg until completely smooth.
  • Remove muffin pan from the oven and divide half of the M&M's between all 12 of your cookie crusts (simply sprinkle on top). Divide your cheesecake batter between your 12 crusts. Crumble remaining cookie dough over top and sprinkle with remaining M&M's.
  • Bake for 12-15 minutes, until cheesecake is just set and cookie dough is light golden brown.
  • Remove from the pan and chill for several hours before serving. Store in an airtight container in the fridge or freeze for up to 3 months.