Low-Carb Chocolate Peanut Butter Cheesecakes - cooking recipe

Ingredients

16 ounces cream cheese, softened
3/4 cup sugar-free peanut butter
3/4 teaspoon liquid stevia
2 eggs
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons pure vanilla extract

Preparation

1) Spray 12 muffin tins with non-stick spray or line with foil liners.
2) Combine all of your ingredients in a large bowl and mix together using an electric mixer until creamy. About 3 minutes. Taste for sweetness - add more stevia if needed.
3) Fill muffin cups evenly with all batter. Spread evenly with your fingers so there is no mounding of the batter.
4) Place in the over and bake for 18-19 minutes. Test with a toothpick in center. It should NOT come out clean - but with some batter, just not liquid.
5) Remove from oven and let cool on wire rack for 1-1.5 hours. Place in refridgerator for 6 hours (at least) uncovered, then you may cover them.