This crustless cheesecake is delicious, and perfect for those watching their sugar intake or following a special, low-carb diet.

LBR8

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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
5 hrs
total:
5 hrs 30 mins
Servings:
6
Yield:
6 mini cheesecakes
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray 6 ramekins with baking spray.

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  • Combine cream cheese, peanut butter, and sweetener in a medium bowl; beat with an electric mixer until thoroughly combined. Add eggs and vanilla and beat until well blended. Use a spatula to divide batter evenly amongst the prepared ramekins.

  • Bake in the preheated oven until tops are lightly browned, about 20 minutes. Allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.

Nutrition Facts

380 calories; protein 17.6g; carbohydrates 12.6g; fat 30.6g; cholesterol 103mg; sodium 340.5mg. Full Nutrition
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