Low Carb Peanut Butter Cup Cheesecake Squares

“There is quite a bit of cooling time involved, but it is all well, well worth it!”
2hrs 20mins

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. For crust, in medium bowl, combine 1 cup peanut butter, 1/2 cup Splenda, 1 egg, 1 tsp vanilla and salt until smooth.
  3. Evenly press mixture into the bottom of a 9x13" baking dish.
  4. Bake at 350°F for 12 minutes, or until golden brown.
  5. Cool on rack completely.
  6. Melt chocolate and mix with Splenda; pour over cooled crust and let cool 15 minutes.
  7. In mixing bowl, with electric mixer, beat cream cheese and remaining Splenda and 2 teaspoons vanilla until blended.
  8. Slowly add whipping cream and continue beating at medium-high speed until smooth and fluffy.
  9. Spread over cooled chocolate layer on crust.
  10. In small microwave safe bowl, melt remaining 1/4 peanut butter until it can be stirred smooth.
  11. Drizzle over top of cream cheese mixture.
  12. Chill for one hour until set; cut into squares and serve.

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