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Peanut Butter Cheesecake Cups

”We love desserts,” writes Mary Lewis in Sanford, Maine. “When my husband was diagnosed with diabetes, I learned to be more creative with his carbs. This recipe’s a keeper with built-in portion control!”
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    8 servings

Ingredients

  • 3/4 cup graham cracker crumbs, divided
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/3 cup reduced-fat creamy peanut butter
  • 1-1/2 teaspoons sugar
  • 1 carton (8 ounces) frozen fat-free whipped topping, thawed
  • 1 tablespoon salted peanuts, finely chopped

Directions

  • Sprinkle 4 teaspoons of graham cracker crumbs into eight individual serving dishes. In a large bowl, beat the cream cheese, peanut butter and sugar until smooth. Set aside 8 teaspoons whipped topping for garnish; cover and refrigerate. Fold remaining whipped topping into peanut butter mixture; spoon over crumbs. Cover and refrigerate for at least 1 hour.
  • Sprinkle with remaining graham cracker crumbs. Top with reserved whipped topping and sprinkle with peanuts.

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