Ingredients
-
-
1
-
1/2
-
1
-
1
-
1/4
-
-
4
-
1/4
-
-
16
-
1/4
-
2
-
1
-
Directions
Low Carb Peanut Butter Cup Cheesecake Squares, There is quite a bit of cooling time involved, but it is all well, well worth it!, 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
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Steps
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1
Done
|
Preheat Oven to 350f. |
|
2
Done
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For Crust, in Medium Bowl, Combine 1 Cup Peanut Butter, 1/2 Cup Splenda, 1 Egg, 1 Tsp Vanilla and Salt Until Smooth. |
|
3
Done
|
Evenly Press Mixture Into the Bottom of a 9x13" Baking Dish. |
|
4
Done
|
Bake at 350f For 12 Minutes, or Until Golden Brown. |
|
5
Done
|
Cool on Rack Completely. |
|
6
Done
|
Melt Chocolate and Mix With Splenda; Pour Over Cooled Crust and Let Cool 15 Minutes. |
|
7
Done
|
in Mixing Bowl, With Electric Mixer, Beat Cream Cheese and Remaining Splenda and 2 Teaspoons Vanilla Until Blended. |
|
8
Done
|
Slowly Add Whipping Cream and Continue Beating at Medium-High Speed Until Smooth and Fluffy. |
|
9
Done
|
Spread Over Cooled Chocolate Layer on Crust. |
|
10
Done
|
in Small Microwave Safe Bowl, Melt Remaining 1/4 Peanut Butter Until It Can Be Stirred Smooth. |
|
11
Done
|
Drizzle Over Top of Cream Cheese Mixture. |
|
12
Done
|
Chill For One Hour Until Set; Cut Into Squares and Serve. |
