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Peanut Butter Double Chocolate Cookie Cheesecake Cupcake!


2 eggs

2 cups crumbled double chocolate cookies (you can use any low carb cookie of your choice)

¾ cups creamy peanut butter⁣⁣

2 – 8 ounces of cream cheese (softened)⁣⁣

¾ cups of swerve granulated sugar

⁣⁣1 tsp vanilla extract⁣⁣

½ cup 70% dark chocolate chopped


Preheat Oven to 350 Degrees⁣⁣ Fahrenheit

Put three packs of the Nui Cookies into the food processor for about one to two minutes or until crumbled (it made about 2 cups). (You will be using these in two steps)

Place a small amount of the crumbled mixture into each cupcake liner and pat down to make sure it’s even distributed along the bottom, set aside. You will have left over crumbles which you will need for the next step.⁣⁣

In a medium size bowl add your eggs, cream cheese, peanut butter, swerve & vanilla extract and mix on medium speed until smooth. When the filling is nice and smooth add in the chocolate pieces and the remainder of the cookie crumbles which should be about ½ – ¾ of a cup. Mix with a spatula but do not over mix it.⁣⁣

When the filling is all mixed fill the cupcake liners almost to the top.

Bake in the oven for 16-18 minutes.

Cool on the counter for about 40 minutes before eating or you could chill them overnight for an awesome treat!

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