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Chocolate Peanutbutter Cheesecake




Source of Recipe


From J.Renee at Barbo's Low Carb Kitchen


List of Ingredients




1 pkg gelatin
1 cup water, boiling
16 oz cream cheese
2/3 cup Splenda (or 16 pkts Equal)
1/2 oz baking chocolate
2 Tablespoons peanutbutter
1 teaspoon vanilla
2 teaspoons chocolate extract



Recipe



Melt chocolate in microwave. Cube the cream cheese, set aside. Dissolve the gelatin in boiling water, mix well. Add the cream cheese & using electric mixer, beat until cheese is melted. Add the melted chocolate, sweetener, vanilla, choc. extract, peanutbutter and beat until creamy. Spoon into 12 paper lined muffin tins and chill well. Store in refrigerator. If you don't have chocolate extract, I suppose you could use a whole oz. of baking chocolate. You may also like more peanutbutter. With the recipe above I figured on about 3.25 carbs each.