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

Directions

  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

4 5

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.

4 5

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