Low Carb Peanut Butter Cup Cheesecake Squares

"There is quite a bit of cooling time involved, but it is all well, well worth it!"
 
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photo by missbettycrocker photo by missbettycrocker
photo by missbettycrocker
Ready In:
2hrs 20mins
Ingredients:
11
Serves:
12
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ingredients

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directions

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

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Reviews

  1. This was good. I like mine really sweet so I added more splenda. I had to sub. chocolate with 3 tbsp of cocoa 1 tbsp oil per ounce (4 total). Was 2 ounces short of 16 for the cream cheese and I cut smaller coming to about 273 cals a piece from my variations. Calories are really high on this only bad thing but it hits the spot.
     
  2. Really good! Satisfied my cravings for peanut butter and chocolate.
     
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RECIPE SUBMITTED BY

Greetings everyone! My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years. I enjoy cooking simple dishes with simple ingredients.
 
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