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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!

Shelley Peterson


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)

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:




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