The best way to describe these cheesecakes is to tell you that they should be called the “even my husband who doesn’t like cheesecake likes this cheesecake” cheesecake. We can discuss the fact that I live with someone who doesn’t like cheesecake later. Right now, let’s talk about how you can make these for your family!!
Everyone in my family went crazy over these. Well, everyone except the toddler who promptly threw his on the floor after exclaiming that they tasted like banana. (They don’t, I still have no idea what he was talking about).
Apparently, he saw the shape and was expecting to bite into a cupcake. He was not impressed.
But that’s not why we’re here. Let’s get to it!
What you need:
- Muffin tin
- Cupcake liners
- Electric mixer
- Preheat oven to 325°. Line 12 muffin cups with cupcake liners. Stir crushed wafers and melted butter in medium bowl until evenly moistened. Spoon equal amounts of the crumb mixture into each cup. Press onto bottoms and 1/2 inch up sides of bake cups. Chill 15 minutes.
- Beat cream cheese, sugar and flour in large bowl with electric mixer on medium speed until fluffy. Add eggs and vanilla, beating just until blended. Remove 2 cups cheesecake filling from the bowl and set it aside. Add 1/2 cup Reese Peanut Butter Spread to remaining cheesecake filling, beating until smooth.
- Spoon about even amounts of Reese filling into each crust. Top evenly with plain cheesecake filling. Bake 16 to 18 minutes or until filling is set. Cool in muffin tin. Cover and chill at least 1 hour.
- Remove cheesecakes from muffin tin and remove cupcake liners. Sprinkle surface of cheesecakes with cocoa powder. Melt remaining 1/4 cup Reese Peanut Butter spread. Put the melted spread in a piping bag and decorate the tops of the cheesecakes with drizzle or dollops. (Ziplock bags can be used instead of a piping bag. Simply fill the bag with the melted Reese spread and cut off a small part of one corner of the bag to decorate.)
The Carb Count:
(Remember that carb counts can vary depending on which brands and products are used. These carb counts are based on the specific ingredients used in the recipe. Always double check carb information.)
- Zero carb ingredients: Butter, cream cheese, eggs, vanilla, and cocoa powder
- Chocolate Wafers: 80g of carbs (may vary depending on how fine the wafers are crushed)
- Sugar: 67g
- Flour: 12g
- Reese Peanut Butter Spread: 132g
Total recipe carb count: 291g
Individual cheesecake carb count (assuming you get 12 cheesecakes): 24g
A great little treat
It could have been a fluke, but so far, my son hasn’t had any bg spikes from this treat.
They’re pretty easy to make, they’re already portioned out, and I promise, they won’t taste like banana!
Happy carb counting!