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Mini Peanut Butter Cheesecakes

Course 7:0
Cuisine S
Servings 12
Author GF, LC, SF, V

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.