Keto Mini Frozen Peanut Butter Cheesecakes

Instructions

1. Preheat oven to 350ºF. Line a 12-count muffin tin with silicone or paper liners.
2. In a bowl, combine the ingredients for the crust, stirring together until evenly incorporated (mixture will be crumbly). Place 1 ½ – 2 tablespoons of the crust into each muffin liner, pressing down firmly and evenly. Bake for about 10 minutes. Remove and let completely cool (or, place in the refrigerator while preparing the rest of the cheesecakes).
3. Meanwhile, in another bowl, beat the heavy whipping cream, Splenda Allulose Sweetener, and vanilla until stiff peaks form.
4. In a separate small bowl, add peanut butter and cream cheese. Microwave for 15 seconds just to soften the cream cheese. Stir together. Fold or blend peanut butter mixture into the whipping cream mixture. Carefully scoop cheesecake mixture into muffin tin liners, about 3 tablespoons in each.
5. If using the topping, drizzle each mini-cheesecake with melted chocolate and top with a sprinkle of chopped peanuts. Freeze until firm, about 1 hour. Enjoy right away, or store in the freezer in a freezer-safe container and enjoy!