Peanut Butter Cheesecake Cups Recipe

5 2 2
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Peanut Butter Cheesecake Cups Recipe

Read Reviews
5 2 2
Publisher Photo
”We love desserts,” writes Mary Lewis in Sanford, Maine. “When my husband was diagnosed with diabetes, I learned to be more creative with his carbs. This recipe’s a keeper with built-in portion control!”
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 3/4 cup graham cracker crumbs, divided
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/3 cup reduced-fat creamy peanut butter
  • 1-1/2 teaspoons sugar
  • 1 carton (8 ounces) frozen fat-free whipped topping, thawed
  • 1 tablespoon salted peanuts, finely chopped

Directions

Sprinkle 4 teaspoons of graham cracker crumbs into eight individual serving dishes. In a large mixing bowl, beat the cream cheese, peanut butter and sugar until smooth. Reserve 8 teaspoons whipped topping for garnish; cover and refrigerate. Fold remaining whipped topping into peanut butter mixture; spoon over crumbs. Cover and refrigerate for at least 1 hour.
Sprinkle with remaining graham cracker crumbs. Top with reserved whipped topping and sprinkle with peanuts. Yield: 8 servings.
Originally published as Peanut Butter Cheesecake Cups in Light & Tasty December/January 2006, p50

Nutritional Facts

1/3 cup: 214 calories, 11g fat (5g saturated fat), 20mg cholesterol, 247mg sodium, 21g carbohydrate (8g sugars, 1g fiber), 7g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.

  • 3/4 cup graham cracker crumbs, divided
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/3 cup reduced-fat creamy peanut butter
  • 1-1/2 teaspoons sugar
  • 1 carton (8 ounces) frozen fat-free whipped topping, thawed
  • 1 tablespoon salted peanuts, finely chopped
  1. Sprinkle 4 teaspoons of graham cracker crumbs into eight individual serving dishes. In a large mixing bowl, beat the cream cheese, peanut butter and sugar until smooth. Reserve 8 teaspoons whipped topping for garnish; cover and refrigerate. Fold remaining whipped topping into peanut butter mixture; spoon over crumbs. Cover and refrigerate for at least 1 hour.
  2. Sprinkle with remaining graham cracker crumbs. Top with reserved whipped topping and sprinkle with peanuts. Yield: 8 servings.
Originally published as Peanut Butter Cheesecake Cups in Light & Tasty December/January 2006, p50

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Reviews forPeanut Butter Cheesecake Cups

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germanycook User ID: 6411056 109362
Reviewed Feb. 21, 2014

"I had imagined the perfect recipe with my two favorite desserts, peanut butter and cheesecake..... but could never find a recipe that looked like it would be as good as my 'dream dessert'. This SURE was the perfect one! easy to make, light, and full of those gorgeous peanut butter and cheesecakey flavours..... I'm in love!!"

MY REVIEW
neeniejan1 User ID: 6581404 136986
Reviewed Jun. 22, 2009

"Just a thought, could use cupcake tin rather than dishes..."

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