Go Back
–+ servings
Peanut Butter Cheesecake Cup Plated 1

Peanut Butter Cheesecake Cups

How to make taste Peanut Butter Cheesecake Cups for meal prep
Print Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Resting time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Course: Dessert, Snack
Cuisine: American
Diet: Gluten Free
Keyword: dessert
Servings: 6 servings
Calories: 247kcal
Author: Meal Prep on Fleek

Ingredients

For Peanut Butter Crust

  • ½ cup blanched almond flour
  • 3 tablespoon creamy natural peanut butter
  • 1 tablespoon Now Foods 1:1 Monk Fruit Sweetener
  • ¼ teaspoon cinnamon

For Cheesecake Filling

  • 4 oz. cream cheese softened to room temperature
  • 3 tablespoon Now Foods 1:1 Monk Fruit Sweetener
  • ¼ cup sour cream
  • 1 large egg
  • 1 teaspoon vanilla extract

For Chocolate Drizzle

  • ¼ cup unsweetened cacao powder
  • 2 tablespoon coconut oil
  • 2 tablespoon Now Foods 1:1 Monk Fruit Sweetener

Instructions

  • Preheat oven to 325ºF and line 6 muffin cups with paper liners. Spray liners with cooking oil spray.
  • Combine almond flour, peanut butter, 1:1 monk fruit sweetener, and cinnamon in a small bowl. Mix well with a fork.
  • Spoon crust into each muffin tin and press to adhere to liner. Set aside
  • Combine softened cream cheese and 1:1 monk fruit sweetener in a large mixing bowl. Mix with a hand mixer or stand mixer for 1 minute. Add sour cream, egg and vanilla. Mix until combined.
  • Evenly divide filling among the muffin tins leaving a small amount of room at the top. Bake for 15 minutes until the middle is set.
  • Turn the oven off and cool cheesecakes in the oven for 5 minutes with the door cracked. Remove from the oven and cool completely at room temperature. Transfer to freezer for 1 hour.
  • In a microwave-safe bowl, melt coconut oil in the microwave in 10-second increments. Stir monk fruit sweetener and cacao powder into coconut oil.
  • Peel paper liners off cheesecakes and place on a tray or palte lined with wax paper. Drizzle chocolate over each cheesecake cup. Freeze the cheesecakes for 10 minutes longer.
  • Divide peanut butter cheesecakes among 6 compartments of MPOF blue snack containers. Divide strawberries among remaining compartments. Refrigerate until you're ready to serve.

Nutrition

Serving: 1cup | Calories: 247kcal | Carbohydrates: 22g | Protein: 10g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 171mg | Potassium: 165mg | Fiber: 4g | Sugar: 3g | Vitamin A: 71IU | Vitamin C: 0.1mg | Calcium: 127mg | Iron: 1mg
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!