Low Carb Peanut Butter Cup Cheesecake Squares |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 12 |
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There is quite a bit of cooling time involved, but it is all well, well worth it! Ingredients:
1 cup peanut butter |
1/2 cup splenda sugar substitute |
1 egg, slightly beaten |
1 teaspoon vanilla |
1/4 salt |
4 ounces baker's unsweetened chocolate |
1/4 cup splenda sugar substitute |
16 ounces cream cheese, softened |
1/4 cup splenda sugar substitute |
2 teaspoons vanilla extract |
1 cup 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.
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