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Low-Carb Chocolate Peanut Butter Cheesecakes

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“A low-carb alternative to yummy cheesecake!! I used this recipe while following the hCG diet which eliminates all starch and sugar. With a little bit of cool whip on top, you'll feel like you aren't missing out on a thing! I found this recipe on a forum I am a part of. Delicious!”
READY IN:
28mins
SERVES:
12
YIELD:
12 mini-cheesecakes
UNITS:
US

Ingredients Nutrition

Directions

  1. 1) Spray 12 muffin tins with non-stick spray or line with foil liners.
  2. 2) Combine all of your ingredients in a large bowl and mix together using an electric mixer until creamy. About 3 minutes. Taste for sweetness - add more stevia if needed.
  3. 3) Fill muffin cups evenly with all batter. Spread evenly with your fingers so there is no mounding of the batter.
  4. 4) Place in the over and bake for 18-19 minutes. Test with a toothpick in center. It should NOT come out clean - but with some batter, just not liquid.
  5. 5) Remove from oven and let cool on wire rack for 1-1.5 hours. Place in refridgerator for 6 hours (at least) uncovered, then you may cover them.

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