Low Carb Peanut Butter Cup Cheesecake Squares Recipes

CHOCOLATE PEANUT BUTTER CHEESECAKE BARS

Steps:

• Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
• In a food processor or blender, pulse the Oreos (cookie AND cream filling) into a fine crumb. You should have about 3 cups (330g) of crumbs. Stir the cookie crumbs and melted butter together in a large bowl. Press tightly into the bottom of the lined baking pan. Pre-bake for 10 minutes. Remove from the oven and set aside. Leave oven on.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream and beat until fully combined. Then add the peanut butter, vanilla extract, and salt and beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the 3rd egg is incorporated into the batter, stop mixing. A few small lumps can remain. Whisk the filling a few times by hand to rid any large lumps at the bottom of the bowl.
• Pour the cheesecake filling onto the crust. It's ok if the crust is still warm. Spread evenly on top with a rubber spatula or back of a spoon. (It will seem like a thick layer of cheesecake filling; that's ok.)
• Bake for 35-38 minutes or until the cheesecake appears set on top and the edges are browned. The edges may slightly crack. (Mine do!) The bars will be puffy, but will sink slightly down as they cool. Place pan on a wire rack. Cool for 1 hour at room temperature, then chill in the refrigerator for at least 3-4 hours (and up to 1 day) before topping with chocolate. If you're in a rush, place in the freezer for 2 hours (or until chilled throughout.) If you plan to chill the bars for longer than a few hours, loosely cover with aluminum foil after 3-4 hours of chilling.
• Cut the butter into Tablespoon-size pieces. Place into a heat-proof bowl. Pour chocolate chips on top. Place in the microwave and melt in 30-second increments until smooth, stopping and stirring after each. You can also melt together on the stove, stirring constantly until smooth. Let the mixture cool for 2-3 minutes, then pour and spread evenly over chilled cheesecake bars. The cheesecake bars usually have a lip around the border since the center slightly sinks down, so it's easy to spread the chocolate topping, stopping around the border/lip. If yours don't have a raised lip around the edges, don't worry and just spread the filling evenly all over the top.
• Chill in the refrigerator for 45-60 minutes or in the freezer for 30 minutes until the chocolate topping has set. If chilling for longer than 1 hour, loosely cover with aluminum foil after 1 hour of chilling. Chocolate topping must be completely set and solid on top of the cheesecake bars before slicing.
• To slice, lift the bars out of the pan as a whole using the parchment overhang on the sides. Cut into squares with a sharp knife. For extra neat squares, wipe the knife clean between each cut.
• Cover and store leftover cheesecake bars in the refrigerator for up to 1 week.

PEANUT BUTTER CHEESECAKE SQUARES

Steps:

• 1. Heat oven to 350 degrees.
• 2. For base, combine crumbs and 3 tablespoons sugar in small bowl.
• 3. Combine melted butter flavor shortening and one tablespoon milk.
• 4. Stir into crumbs.
• 5. Press lightly into 8 x 8 x 2-inch pan.
• 6. Bake at 350 for 20 to 22 minutes.
• 7. For filling, beat cream cheese and peanut butter in small bowl at medium speed of electric mixer until well blended.
• 8. Add 1/4 cup sugar, 1/4 cup milk and egg.
• 9. Beat well.
• 10. Stir in chopped nuts.
• 11. Spread over baked crust.
• 12. Return to oven.
• 13. Bake 20 to 22 minutes, or until set.
• 14. For drizzle, melt chocolate chips and butter flavor shortening on very low heat or at 50% power in microwave.
• 15. Stir to combine.
• 16. Drizzle from end of spoon back and forth over top.
• 17. Chill.
• 18. Cut into 2 x 2-inch squares.
• 19. Cover.
• 20. Store in refrigerator.

LOW CARB PEANUT BUTTER CUP CHEESECAKE SQUARES

Steps:

• Preheat oven to 350°F.
• For crust, in medium bowl, combine 1 cup peanut butter, 1/2 cup Splenda, 1 egg, 1 tsp vanilla and salt until smooth.
• Evenly press mixture into the bottom of a 9x13" baking dish.
• Bake at 350°F for 12 minutes, or until golden brown.
• Cool on rack completely.
• Melt chocolate and mix with Splenda; pour over cooled crust and let cool 15 minutes.
• In mixing bowl, with electric mixer, beat cream cheese and remaining Splenda and 2 teaspoons vanilla until blended.
• Slowly add whipping cream and continue beating at medium-high speed until smooth and fluffy.
• Spread over cooled chocolate layer on crust.
• In small microwave safe bowl, melt remaining 1/4 peanut butter until it can be stirred smooth.
• Drizzle over top of cream cheese mixture.
• Chill for one hour until set; cut into squares and serve.

LOW CARB PEANUT BUTTER CUP SQUARES

Steps:

• Butter a small square pan, the pan size depends on how thick you want them to be but it needs to be pretty small.
• Even in a very small pan, these still come out quite thin, if you prefer them thicker, just double all the ingredients.
• Mix the melted chocolate, splenda, butter, and 2 teaspoons peanut butter until smooth.
• Spread half of the mixture into the bottom of buttered pan.
• Put the pan into the freezer.
• While it's freezing, mix together the peanut butter, almond meal/flour, salt, and the 2 tablespoons splenda.
• After the chocolate hardens in the freezer, take it out and spread the peanut butter on top.
• Put the pan back into the freezer for about 3-4 minutes, until the peanut butter layer is semi-firm.
• Spread the remaining chocolate on top and put in the freezer until set.
• Cut into small squares and store in the refrigerator.