Low Carb Peanut Butter Cup Cheesecake Squares

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

There is quite a bit of cooling time involved, but it is all well, well worth it!

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.
Most Helpful

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.

missbettycrocker August 19, 2011

Really good! Satisfied my cravings for peanut butter and chocolate.

Shannon Cooks July 23, 2007