I love being on the Trim Healthy Mama weight loss lifestyle. Since things like butter and bacon are God-made and therefore good for my body, I am encouraged to eat them, not avoid them! And I’ve been enjoying my butter and bacon and lost 27 pounds, too!

Well, another amazing aspect of this “diet” is that I get to enjoy really yummy desserts. On page 373 in the Trim Healthy Mama book is a scrumptious recipe for a very basic but oh so tasty cheesecake (the recipe calls for using stevia as its sweetener, but as my sister-in-law, who’s been doing the diet with me, pointed out, it actually tastes MUCH better with xylitol).

Well I’ve been really craving anything peanut butter lately. So I decided to throw in some peanut butter into this cheesecake recipe and see how it would turn out. I made sure to use an all-natural, sugar free peanut butter (the brand I used was Adam’s).

Thankfully, it turned out to be very, very yummy! It lessens the richness of a plain cheesecake while at the same time adding a different flavor–a peanut buttery flavor! The peanut butter in it isn’t too overpowering, either–it’s a mild, pleasant peanut butter flavor.

I decided to make this cheesecake as mini cheesecakes since I’m the only one in the house who’ll be enjoying them. Plus, the individual sizes prevent me from over eating them. If you’d rather make just one, big cheesecake, you sure can! Just pour the cheesecake mixture into an 8-inch by 8-inch square, well-greased baking dish, then place that dish in a large baking dish and fill that second dish halfway with water. Pop in the oven and bake as directed.

To make these mini peanut butter cheesecakes even more decadent, I drizzled them with some Skinny Chocolate (page 271 in the THM book) and garnished with some tasty chopped peanuts. This made it feel extra special and made it so it absolutely did NOT seem like I was on a weight loss diet at all!

By the way, if you’re making this as a THM dish, it counts as an S (Satisfying) dish.

Mini Peanut Butter Cheesecakes

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Course 7:0

Cuisine S

Servings 12

Ingredients

2 pkgs. (8 oz. each) cream cheese {THM Variation: use 1/3 fat cream cheese or neufchatel}, softened
1/2 c. natural peanut butter (sugar free), room temperature
2 eggs, beaten
1/4 c. + 2 tbsp. Gentle Sweet, powdered (you could use coconut sugar or white sugar instead, but it wouldn't be sugar free any more)
1/2 tsp. pure vanilla extract
1/4 tsp. Real Salt
some Skinny Chocolate (p. 371 of the old THM book) or 85% dark chocolate, melted {optional}
2 tbsp. unsweetened peanuts, roughly chopped {optional}

Instructions

Preheat oven to 350° Fahrenheit.
In a medium bowl, whisk together the cream cheese, peanut butter, eggs, xylitol, vanilla, and salt until smooth.
Pour evenly into all twelve wells of a well-greased cupcake pan.
Bake for about 30 minutes. The mini cheesecakes will crack a little and any points will be darker.
Drizzle with melted Skinny Chocolate and garnish with chopped peanuts.