Chocolate Peanut Butter Cheesecake Cups (Edit recipe)

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!

15 minutes

24 minutes

Difficulty:

Intermediate

Show nutritional information

This 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.

by colleenshealthylife

Serves: 12

Ingredients

Base Layer

1 cup Graham Cracker Crumbs, GF chocolate grahams. Like Simple Mills brand
3 Tbsp Unsalted Butter, Or ghee

Cheesecake Layer

8 oz Full Fat Cream Cheese
0.333 cup Creamy Peanut Butter
0.333 cup Plain Greek Yogurt
.25 cup Swerve Confectioners (powdered), Or organic powdered sugar
1 tsp Pure Vanilla Extract
1 whole Egg

Chocolate PB topping

Shop

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!