2 8oz packages cream cheese, softened 1/2 cup monkfruit sweetener 1/2 cup natural peanut butter 1/2 tsp vanilla 2 eggs 1 tbsp butter 3 tbsp peanuts, chopped 1/2 cup Lily’s chocolate chips
1. Preheat oven to 350 2. Beat cream cheese with a mixer until smooth. 3. Add the eggs, sweetener, peanut butter and vanilla to the cream cheese mixture. Mix on high till combined. 4. Line 12 muffin tins with parchment paper muffin liners. Pour equal amounts of batter in each. 5. Bake for 18-20 minutes. 6. Allow to cool for 20 minutes. 7. In a small glass bowl, add the Lily’s chocolate chips and butter. Microwave for 30 seconds, stir, and microwave for another 30 seconds. 8. Spoon melted chocolate on top of each cheesecake bite. 9. Sprinkle crushed peanuts on top of melted chocolate. 10. Place in fridge to set. 11. Enjoy!
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