Peanut Butter & Chocolate Frozen Cheesecake

1. 1

   In a small bowl mix together the cream cheese, Cool Whip, powdered peanut butter and stevia until smooth.

2. 2

   Break up the rice cakes into small pieces in another bowl and mix together with the honey.

3. 3

   Depending on the shape that you would like you can make these 2 ways in a muffin tin.

4. 4

   The quickest way is to place the rice cake crumbles in the bottom of a standard size muffin tin (I lined mine with a silicone muffin cup to make removal easy) and smash down with the bottom of a small glass (I used a shot glass). Next pour in the cream cheese mixture and freeze for 2 hours.

5. 5

   To make the shape seen in the picture: pour the cream cheese mixture into the bottom of the silicon muffin cup and freeze for 2 hours. Remove from the freezer and pour the rice cake crumbles on top of the frozen cheesecake and smash down with a small glass. Return to the freezer for another 30 or so minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.