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Peanut Butter Cheesecake Recipe – Freestyle Cheesecake By Risa
4SP FOR ENTIRE RECIPE!!

I USED A 12 CUP MUFFIN TRAY OR A PYREX PIE DISH. SPRAY WELL!

PREHEAT OVEN TO 350 DEGREES

*BAKE APPROXIMATELY 15 MINUTES FOR MUFFINS*
.*AND 30 FOR A PIE BUT CHECK AFTER 25 MINUTES*

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INGREDIENTS:

3 CUPS OF KIRKLAND PLAIN FAT FREE GREEK YOGURT( ANY BRAND)
3 LARGE EGGS
2 TBS JOK’N’AL RASPBERRY SUGAR FREE JAM 1SP ( ANY LOW SUGAR JAM AND FLAVOR)
6 TBS PB2 3 SP
2 TBS SWERVE OR ANY SUGAR OR SUBSTITUTE
VANILLA
1 TBS LEMON JUICE ( OPTIONAL)
1 TBS LEMON RIND ( OPTIONAL)

OPTIONAL TOPPINGS:

CHOCOLATE SYRUP
ALMONDS OR ANY NUT
CHOCOLATE CHIPS

DIRECTIONS:

SPRAY MUFFIN TRAY VERY WELL!
OR USE LINERS!

ADD ALL INGREDIENTS. IN A LARGE MIXING BOWL EXCEPT JAM. OR YOU CAN ALL IF YOU WANT. OR ADD SOME ON TOP!

TOP WITH JAM OR OTHER INGREDIENTS!

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The author Elizabeth

Blogger, Runner, Electro Producer, Man of Winter, Syndicate Aggregator. Never swallow watermelon seeds, they grow inside you.

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