PREP TIME15 mins
COOK TIME25 mins
COURSEDessert
CUISINEAmerican
SERVINGS12
CALORIES327 kcal
INGREDIENTS
The crust:
- 1 cup almond flour
- 2 tablespoons cocoa powder,
- 2 tablespoons sweetener
- 3 tablespoons melted butter
For the filling:
- 16 oz cream cheese, room temperature
- ½ cup peanut butter
- ½ cup sweetener
- 2 large eggs, room temperature
- ½ cup sour cream
- 1 teaspoon vanilla
- Pinch of salt
For the topping:
- ½ cup sugar-free milk chocolate chips
- 2 tablespoons peanut butter
INSTRUCTIONS
To make the crust:
- Preheat the oven to 325 degrees. With non-stick spray, spray standard-size muffin tin or line the tin with paper.
- Into a mixing bowl, add all of the ingredients for the crust and stir well with a fork until it gets combined.
- Between the muffin wells, spoon the mixture evenly and press flat.
Make the cheesecake:
- Until it gets smooth and creamy, beat together the cream cheese, peanut butter, and sweetener.
- One at a time, beat in the eggs until it gets just combined. Do not overmix.
- To the mixture, add salt, vanilla, and sour cream and mix until it gets just combined.
- Between the TWELVE muffin wells, pour the batter evenly. To get evenly-sized portions every time, use a large cookie scoop.
- Until just slightly jiggly in the center, bake for TWENTY-FIVE minutes.
- On the counter, cool completely before topping.
To make the topping:
- To a microwave-safe bowl, add the peanut butter and chocolate chips and heat until it gets melted, stirring every TWENTY seconds.
- Over the cooled cheesecakes, spoon the melted chocolate evenly.
- For FOUR hours before serving, place the cheesecakes in the refrigerator.
NOTES
Nutrition Information:
YIELD: 12SERVING SIZE: 1 mini cheesecakeAmount Per Serving:Calories: 327Total Fat: 29gSaturated Fat: 14gCholesterol: 77mgSodium: 153mgCarbohydrates: 7gNet Carbohydrates: 6gFiber: 1gSugar: 2gProtein: 8g
