“Reese’s” cheesecake squares
Crust
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1 cup almond flour
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4Tbsp cacao powder
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1/4cup pyure
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4Tbsp softened butter
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1/2tsp vanilla extract
Chocolate cheesecake
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8oz cream cheese
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1/4cup+2Tbsp swerve
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4Tbsp cacao powder
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1 egg beaten
Peanut butter cheesecake
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8oz cream cheese
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1/4cup+2Tbsp natural peanut butter
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1/4cup+2Tbsp swerve
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1/2tsp vanilla extract
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1 egg beaten
Chocolate ganache
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1/2 cup Lily’s chocolate chips
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2Tbsp butter
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1/4 cup heavy whipping cream
Instructions
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Soften butter and combine all crust ingredients. Spread evenly along bottom of a 8-9” parchment paper lined pan.
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Using a fork poke holes in crust to prevent it from puffing up.
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Bake at 350 for 10 minutes and allow 5-10 minutes to cool before filling.
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Whip all chocolate filling ingredients except the egg together until smooth, then mix egg in until combined.
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Pour into crust and spread evenly
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Whip all peanut butter ingredients except the egg together until smooth, then mix egg in until combined.
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Carefully spread over chocolate layer and spread even.
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Bake at 350 for 25-30 minutes, until edges are set but center is still a little jiggly.
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Put in fridge to cool for about 30 minutes before adding ganache
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Microwave chocolate ganache ingredients 20-30 seconds at a time and mix until smooth.
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Once cheesecake has cooled on top spread ganache evenly across top and return to fridge for at least 6-8 hours before serving.
Nutrition 16 servings, 232 calories, 20.6g fat, 10.7g saturated, 3.6g Net carbs, 7.1g protein.
By: Judahlogan
