These Gluten Free Peanut Butter Chocolate Mini Cheesecakes are perfect for any gathering, or just a night at home. It has a simple, high fiber and high protein crust, thanks to the Dark Chocolate Peanut Butter Zing Bars.
This recipe was sponsored by Zing Bars. All ideas and thoughts are my own.
Gluten Free Peanut Butter Chocolate Mini Cheesecakes
Yield: 6 mini cheesecakes
Have all ingredients at room temperature.
Preheat your oven to 350 degrees. Crush/crumble the Dark Chocolate Peanut Butter Zing Bars into pieces. You can do this by hand, and just heat them up in the microwave for 10-15 seconds first. This helps get them nice and soft. Line a small muffin tin with 6 silicone liners. Press the bars into the bottom of the liners, making sure to spread it all the way to the edges.
Add the remaining ingredients to a small food prcoesser or blender and process until pureed (about 10-15 seconds). Spread the mixture into the liners over the Zing Bar crust. Bake at 350 degrees for about 15 minutes or until the center starts to firm up and forms a crust.
Remove the pan from the oven, and then carefully transfer the silicone liners to a cooling rack. Let them cool completely. Transfer to the refrigerator and chill for at least 4 hours. Enjoy!