Mini PB Cheesecakes

Vegetarian
Calories: 202Carbs: 6Proteins: 1Fats: 14

Ingredients

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1 cup salted pretzels, crushed
3 tbsp BBF Organic Coconut Sugar

88 in stock

1/4 cup BBF Virgin Organic Coconut Oil
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3 eight oz cream cheese, room temperature
1 cup BBF Organic Coconut sugar

88 in stock

2 tsp vanilla extract
4 large eggs
1 cup PBfit
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Directions

1. Preheat oven to 350F. Line 24 muffin cups.
2. In a medium sized bowl, combine crushed pretzels, palm sugar and coconut oil. Use your hands to knead through to make sure that it's thoroughly combined. Scoop one rounded tablespoon into each lined muffin cup. Press with the back of a spoon. Bake for 10 minutes.
3. Beat cream cheese, vanilla and sugar with mixer until blended. Add eggs, 1 at a time, mixing on medium speed until blended. Add PBfit and blend on high speed until smooth and creamy. Spoon over crusts.
4. Bake 25 minutes or until centers are almost set. Cool completely. Refrigerate for 2 hours.
5. Top with whipped cream.

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