Low-Carb Peanut Butter Cheesecake

I'm not a fan of peanut butter, but you don't have to be to fall in love with this Peanut Butter Cheesecake recipe! The peanut butter isn't overpowering and the dessert bar tastes just right to satisfy your sweet tooth! At least I know it satisfies mine! 

Ingredients:

(for the peanut butter cheesecake bar)

2 8 oz packages of cream cheese

8 tbsp of low carb peanut butter (I use the grocery store brand, no added sugar, which is 6 carbs per serving)

1 cup of Splenda

2 tsp vanilla

2 eggs

(for the drizzle topping)

28 grams (40 individual) peanuts crushed. You can place them in a plastic bag and crush them with a rolling pin. 

1 tbsp peanut butter

1 tsp coconut oil 

You can add a piece of sugar free chocolate to the mix if you want, those I chose not to. 

Instructions:

1. Preheat the oven to 300 degrees

2. Soften the cream cheese in the microwave. I put the two packages in for two minutes and they were perfectly softened. 

3. Combine all the ingredients in a bowl and use a hand mixer to mix all together. 

4. Pour mix into a 9x13 baking pan and spread evenly. 

5. Bake for 25 mins

6. While baking, make the drizzle in a small bowl. Add the peanut butter and coconut oil together and melt in the microwave for 30 seconds. 

7. Add in the crushed peanuts and stir thoroughly. The consistency should make a thick, but pourable drizzle. 

8. When the cheesecake is done, pour the drizzle over the whole pan. 

9. Now is the hardest part, you have to wait for about four hours for the cheesecake to hardened and then you can cut into bars, about 3x2.6 in size. 

10. Finally, it's time to enjoy! 

Carb Breakdown:

Without drizzle= 4.8 carbs per bar

With drizzle= 5.3 carbs per bar 

Yay for Low-Carb desserts that are Delicious! Hope you enjoy as much as I do!!

Gigi