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Today is September 29, 2022

Peanut Butter Cheesecake Minis

Breads & Desserts


12 ounces cream cheese, softened
1/2 cup sugar substitute
1/3 cup natural smooth peanut butter
2 large eggs
2 Tbsp. half-and-half
2 tsp. vanilla extract


Place oven rack in the center position and preheat to 350 F. Spray 6 (6-ounce) ramekins or oven-safe custard cups with nonstick cooking spray. Make a water bath by pouring 3/4 inch of hot water into a shallow roasting pan. Place the water bath onto the center oven rack to preheat. Place all ingredients in an electric mixer and mix on medium speed, just until combined. Spread an equal amount of filling into each of the 6 ramekins. Place the ramekins into the preheated water bath, and bake for 26 to 28 minutes, just until the tops of the cheesecakes start to crack. Cool on a wire rack for 30 minutes, then refrigerate at least 1 1/2 hours before serving. Serves 6.

Tip: Garnish with a sprinkling of unsweetened cocoa powder, chopped peanuts and a dollop of sugar-free whipped cream.


From “Quick & Easy Low-Carb Cookbook,” by George Stella

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