Chocolate Peanut Butter Cheesecake Cups
All the goodness of a smooth creamy cheesecake, but in mini form! These babies are gluten free, refined sugar free, and PACKED with that Reese's Peanut Butter Cup flavor! They're lower sugar and higher protein than traditional cheesecake, too!
Ingredients
Base Layer
- 1 cup1 cup1 cup Graham Cracker Crumbs, GF chocolate grahams. Like Simple Mills brand
- 3 Tbsp3 Tbsp3 Tbsp Unsalted Butter, Or ghee
Cheesecake Layer
- 8 oz8 oz8 oz Full Fat Cream Cheese
- 0.333 cup0.333 cup0.333 cup Creamy Peanut Butter
- 0.333 cup0.333 cup0.333 cup Plain Greek Yogurt
- .25 cup.25 cup.25 cup Swerve Confectioners (powdered), Or organic powdered sugar
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 whole1 whole1 whole Egg
Chocolate PB topping
- .33 cup.33 cup.33 cup Dark Chocolate Chips
- 2 Tbsp2 Tbsp2 Tbsp Creamy Peanut Butter
- 1 Tbsp1 Tbsp1 Tbsp Coconut Oil
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Combine melted ghee & graham cracker crumbs together and press into 12 cupcake liners (silicone or disposable). Bake at 350 for 6 min
- Use an electric hand mixer to combine cheesecake ingredients together until smooth. Evenly distribute into cupcake liners
- Bake an additional 18 min & allow to cool before moving to the fridge
- Place in the fridge for 3 hours +
- At any point cheesecake is chilling, make your chocolate topping by melting the 3 ingredients together until smooth.
- Pour overtop cheesecake cups and keep refrigerated until chocolate has hardened
- Remove from liners and enjoy!
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Nightshade Free Pescetarian Shellfish Free VegetarianThis is our estimate based on online research. | |
Calories: | 217 |
Fat: | 16 g |
Carbohydrates: | 13 g |
Protein: | 6 g |
Cholesterol: | 8 g |
Sodium: | 94 mg |
Fiber: | 2 g |
Sugars: | 3 g |
Calculated per serving. |
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