Low Carb Peanut Butter Cup Cheesecake Squares

Recipe by Mercy
READY IN: 2hrs 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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