Hello, friends! Happy Monday to you! I have something to share that will be sure to sweeten your day, but in a sugar-free kinda way! 
New recipe! Sorry for the cheesy rhyme, but I can’t help it – after all, these little buggers ARE quite cheesy – in a delicious cheesecake sort of way, that is!
Not only are they mini & creamy, but they’re made with only 6 healthy ingredients. Did I mention that they’re sugar-free & low-carb/ketogenic friendly? Grain-free too!!
As if the above wasn’t enough to sell you, how about the fact that the base of these creamy mini no-bake cheesecakes is made of chocolate and peanut butter goodness? Can you say yum?!
I’m excited to finally be able to share a new recipe with you all! Hope you enjoy them as much as I do!
- 1 - 8oz package organic cream cheese, softened (regular, full-fat version)
- 1T organic salted butter, softened
- 2T organic virgin coconut oil
- 1T unsweetened cocoa powder
- 1T organic peanut butter
- 12 drops vanilla flavored stevia glycerite (or 1tsp vanilla extract + sugar-free sweetener of choice)
- For Crust: In a small bowl, combine coconut oil, cocoa powder, & peanut butter, mixing well.
- Spoon approximately ½T into the bottom of each of the 8 mini muffin cups.
- Place in the freezer for 5-10 minutes, until they harden. Meanwhile, start making the topping...
- Combine softened cream cheese & butter in a medium bowl & microwave approximately 30 seconds (or until butter begins to melt).
- Stir together, until combined and creamy.
- Add in desired amount of stevia glycerite - I used 12 drops for the NuNaturals Vanilla Stevia.
- Stir well, then fill each of the 8 mini muffin cups.
- Add sugar-free chocolate chip garnish, if desired (I used Lilly's brand).
- Refrigerate for about an hour or so, until they are slightly firm, then store in an air-tight container in the fridge. Enjoy!