Trim Healthy Mama No Bake Peanut Butter Cup Cheesecake Bars (S

• Refrigerated

  • 1 Egg white, large

• Condiments

  • 1/2 cup Peanut butter
  • 4 Thm-style peanut butter cups

• Baking & Spices

  • 1 cup Almond meal
  • 1 More peanut butter cups and melted skinny chocolate
  • 1 tbsp Vanilla extract

• Dairy

  • 8 oz Cream cheese, low fat
  • 1 cup Heavy cream

• Other

  • 1/2 cup Gentle Sweet (see Notes

Found on margeauxvittoria.com

Ingredients

• 1 cup almond meal
• 1 large egg white
• 2 teaspoons Gentle Sweet (see Notes)
• 1 cup heavy cream
• 8 ounces low-fat cream cheese
• 1/2 cup Gentle Sweet (see Notes)
• 1/2 cup peanut butter
• 1 tablespoon vanilla extract
• 4 THM-style peanut butter cups, finely chopped (see Notes)
• More peanut butter cups and melted skinny chocolate, for topping (optional)

Directions

• Preheat oven to 350º F and line an 8 baking pan with foil. Spray the foil with coconut oil baking spray and set aside.
• In a small bowl, stir together almond meal, egg white, and Gentle Sweet. Press crust mixture into bottom of prepared pan (getting your fingers wet can help prevent sticking) and bake for 10 minutes. Cool completely.
• Using a stand mixer with a whisk attachment, beat heavy cream on high speed until whipped. Scoop into a separate bowl and dont worry about washing the mixer. Add cream cheese cheese, Gentle Sweet, peanut butter, and vanilla to mixer bowl and beat on high speed until light and fluffy. Fold cream cheese mixture into whipped cream (this will take some mixing) then fold in the peanut butter cups.
• Scoop filling on top of baked crust and spread evenly. Place bars in refrigerator or freezer until set, approximately three hours.
• When ready to serve, cut bars into squares and top with more chopped peanut butter cups and melted skinny chocolate, if desired.

Nutrition