Low Carb Peanut Butter Cup Cheesecake Squares

Mercy's Note:

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

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

Ingredients:

Servings: 12

Peanut Butter Crust

• 236.59 ml peanut butter
• 118.29 ml Splenda sugar substitute
• 1 egg, slightly beaten
• 4.92 ml vanilla
• 0 salt

Chocolate Layer

• 113.39 g baker's unsweetened chocolate
• 59.14 ml Splenda sugar substitute

Cheesecake Filling

• 453.59 g cream cheese, softened
• 59.14 ml Splenda sugar substitute
• 9.85 ml vanilla extract
• 236.59 ml heavy whipping cream

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.

Reviews

[missbettycrocker]

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.

[Shannon Cooks]

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