Dessert

Peanut Butter Cup Cheesecake Cupcakes is for Dessert.

Peanut Butter Cup Cheesecake Cupcakes takes several minutes to prepare.

Peanut Butter Cup Cheesecake Cupcakes takes several minutes to cook.

Peanut Butter Cup Cheesecake Cupcakes makes 15 servings.

The ingredients for Peanut Butter Cup Cheesecake Cupcakes are:

24 peanut butter cup minis, 15 left whole & 8 coarsely chopped
8oz fat free cream cheese, room temperature
8oz light cream cheese, room temperature
1/2 cup splenda
1/2 tsp vanilla extract
2 large eggs
1/2 cup fat free greek yogurt
Pinch salt

Here is how you make Peanut Butter Cup Cheesecake Cupcakes:

Preheat oven to 275?F. Spray standard muffin tins lightly with nonstick spray. Line 15 of the muffin cups with paper liners. Place 1 whole peanut butter cup in the bottom of each. In the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth. Gradually add the splenda and beat until combined. Beat in vanilla. Beat in eggs, one at a time, until combined. Beat in greek yogurt and salt. Stir in chopped peanut butter cups with a rubber spatula. Divide batter evenly among prepared muffin cups. Bake until filling is set (no longer thin and liquid-looking), about 22 minutes. Transfer to wire racks to cool completely. Refrigerate for at least 4 hours or overnight before removing cupcakes from tins to serve.Serving Size: 15Number of Servings: 15Recipe submitted by SparkPeople user SLJGEMINI75.

The nutritional information for Peanut Butter Cup Cheesecake Cupcakes is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 168.3

• Total Fat: 9.9 g
• Cholesterol: 48.7 mg
• Sodium: 357.7 mg
• Total Carbs: 11.9 g
• Dietary Fiber: 2.3 g
• Protein: 8.2 g