Sunday, December 15, 2013

Skinny Peanut Butter Cup Mini Cheesecakes

My friend Shannon wanted a cheesecake for her birthday, no problem! That's my kind of birthday gift. She was pretty jealous of one a made a while ago on full scale with Reese's PB Cups in it so I decided to go that route but to cut it down a little bit calorie wise. I found this recipe on Pinterest (obviously!) and loved it instantly. It needs to be chilled overnight to get to the right consistency of cheesecake, otherwise it definitely tastes a little like the light cheesecake it is. I made this into 6 mini cheesecakes so it didn't need to cook as long. The mini's are easier to share and to split up - because I obviously wanted one for myself!

Skinny Peanut Butter Cup Cheesecakes
(Adapted slightly from here)


2/3 cup chocolate chip cookies, crushed
2 cups fat free cottage cheese
1 (8oz) package light cream cheese
3/4 cup coconut palm sugar (Or brown sugar)
1/2 cup sugar
1/2 cup fat free sour cream
1/4 cup flour
2 tsp vanilla
2 eggs
2 egg whites
1 bag mini peanut butter cups, chopped (reserve a couple for garnish if desiered)


Preheat oven to 300 degrees.

Line a 9 inch baking pan with foil, and spray with nonstick spray.(I used my 6 mini cheesecake pan and skipped the foil)

Press the cookie crumbs into the pan, pressing down with a glass to get an even compact crust.

Add cottage cheese and cream cheese to a food processor. Process until smooth, about 2 minutes.
Add brown sugar, sugar, sour cream, flour, vanilla, egg, and egg whites. Pulse until just blended. Fold in 3/4 of chopped peanut butter cups.

Pour over graham cracker crumbs.

Bake for 1 hour or until almost set on top, it took about 45 minutes in the mini pan. Turn off the oven, and let cheesecake set in there for 1 hour with the door closed. Remove from the oven and cool.
Cover and chill overnight, covered in the fridge.

To serve garnish with the remaining peanut butter cups, and chocolate sauce if desired.

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