Thursday, 1 February 2018

Mini Peanut Butter Cheesecakes


300g cream cheese
200ml cream
5 tbs peanut butter (sugar and salt free)
Alternatively you can use almond or macadamia butter
3-4 tbs sweetener
120g almond flour or heba or sunflower seed flour
3 tbs butter
2 tsp gelatin
80ml boiling water
1 tsp vanilla
Flaked almonds (optional)


Mix flour of choice with 2 tbs nut butter of choice, 3 tbs melted butter and 1 tbs sweetener (optional).
Line a muffin tray with muffin cups.
Press down flour mixture into bottom of muffin cases.
In a separate bowl, whip cream and set aside.
In a cup, mix gelatin thoroughly with boiling water.
Allow to cool slightly.
Add gelatin mixture to whipped cream.
In a separate bowl, soften cream cheese, then mix in 3 tbs peanut butter or other nut butter of choice.
Add 3 tbs sweetener (or to taste), and 1 tsp vanilla then fold in the whipped cream mixture.
Spoon mixture neatly into muffin cases on top of nutty base.
Refrigerate for 4 hours so the cheesecake can set.

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