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PB2 & Chocolate Cheesecake Cups Recipe

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This recipe for PB2 & Chocolate Cheesecake Cups, by , is from TOPS Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Shelley Peterson

Category:
Category:
 


Ingredients:  
Ingredients:  
Chocolate “Cups"

⅔ c solid coconut oil
1 c cocoa powder
3-3˝ T Pyure (or preferred sweetener equivalent)
1 tsp vanilla extract


PB2 & Chocolate Cheesecake Filling

16 oz cream cheese
1 c dry PB2 (plain or chocolate)
˝ c water
1-2 tsp cocoa powder (add more to taste)
⅓ c Pyure (or preferred sweetener equivalent)

Directions:
Directions:
1. Powder sweetener.
2. Combine cocoa, sweetener, and vanilla in bowl.
3. Melt oil.
4. Combine all ingredients.
5. Mix until smooth.

6. Pour small amount in the bottom of 30-40 mini cupcake papers
Freeze to set.

While waiting to set, make filling below:

7. Allow cream cheese to come to room temperature to soften.
8. Combine PB2 and cocoa with water.
9. Powder sweetener using a coffee or spice grinder.
10. Combine all ingredients into bowl. Using a mixer, mix until very smooth.

Remove chocolate cups from the freezer in small batches.
After putting the cheesecake mix in a ziplock bag, clip a corner tip as to be able to pipe the mixture into each cup..







Number Of Servings:
Number Of Servings:
30-40

 

 

 

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