Peanut Butter Cheesecake Cupcakes - All Phases

Ingredients:

8 oz. LF Cream Cheese [softened]
1 large Egg
1 & 1/2 Tablespoons Vanilla Extract
4 packets Splenda (or other granular artificial sweetener)
4 Tablespoons All Natural Peanut Butter

Directions:

Mix all ingredients and blend for about 5 minutes.
Line muffin pan with muffin cups
Fill with mixture
Bake at 350 for about 20 minutes.

Makes 6.
Per serving (6) - 140 calories, 2.4 grams of carbohydrate

**These are also great for breakfasts on the go.. freeze and defrost very well**

**I don't think each one is quite a full nut serving, but to be safe I'd just count it as one anyway**

I've tried these twice. Very good. The second time I added a couple of semi-sweet chocolate chips to the tops as soon as I took it out of the oven and then covered it for a little while. After it melted I spread it out and stuck it in the fridge. It's also very good - but takes it from phase 1 to phase 2 and I sure wouldn't do it everytime but it was kind of a nice extra.

maybe its just me getting used to diet food, but this tastes nothing like cheesecake!!

I just made these about two hours ago.
I personally do not care for them,they are nothing like cheesecake in my opinion,plus they are not very sweet either.
maybe if I play with teh ingrediants a little,I am a total peanut butter lover,so it takes a lot to make me not like anythingthat has peanut butter in it.

I've tried these...not very sweet but I thought they were very good! Taste really good with some milk. More cream cheesy than anything, which i like. They do stick to the paper. I will definitely make these again!

I have mine in the oven now...I tasted the mixture before putting into the oven and added another 2t. of sucralose to the mix b/c it wasn't sweet enough. I also don't have the muffin pan/cups so I put it in a round glass oven dish like a regular pie, hopefully it turns out good