Saturday, September 20, 2014

Carb Wars: No Bake Chocolate Peanut Butter Mini Cheesecakes


Okay, now that we have that out of the way, I heard a rumor that there was such a thing as no-bake cheesecake. And I don't mean that JELL-O stuff that comes in a box, either.

So upon investigation, a little experimentation, and a whole lot of my favorite things -- namely chocolate and peanut butter -- I discovered that this was not just a myth, but something that was actually possible. These little babies are so rich, the first bite will make you want to smack your Uncle Jack.

So much goodness!!


8 oz Baker's unsweetened baking chocolate
16 oz cream cheese
1 1/2 cups sugar substitute, divided
3/4 cups peanut butter
1/4 cup half & half
1 tbsp butter
1/2 tsp cinnamon


Prepare a muffin pan with paper (or reusable) cupcake liners.

Break up the chocolate into about 6 pieces and place into a small microwave-safe bowl. Add butter and microwave on high for 90 seconds. The chocolate won't be completely melted, but that's okay. Use a fork to stir the chocolate until it's smooth and creamy without any lumps. Stir in 1/2 cup sugar and the half & half. Microwave on high for an additional 30 seconds. Stir again.

It should look kind like paste and smell like brownies. Set aside to cool.

Doesn't look very appetizing yet, huh? Just give it time.

Meanwhile, in a medium-sized mixing bowl, soften the cream cheese in the microwave for about 40 seconds. Add 1 cup sugar, peanut butter, and cinnamon. Blend well with an electric mixer on high for about 3 minutes.

Drop about 1 tbsp of the chocolate mixture into each cupcake liner. Use the back of the spoon or your fingers to pat it down. Add the cream cheese mixture on top of the chocolate in heaping spoonfuls. Again, pat it down with your fingers or a spoon. Don't worry, it doesn't have to look pretty. 

Place in the refrigerator for 2 hours or until the chocolate hardens and the cream cheese is firm. 

Yields about 1 dozen