Peanut Butter Cheesecake Recipe.

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