A peanut-butter cookie crust and a smooth cheesecake layer make these bars easy to assemble and easy to portion. The chocolate-pudding topping is optional and is kept separate so the base recipe can stand on its own.
Ingredients
- 1 bag Rosette's Peanut Butter Cookie Mix, prepared according to package directions
- 8 ounces cream cheese, softened
- 1/3 cup low-carbohydrate sweetener
- 1 egg
- 1/2 teaspoon vanilla extract
- Optional: 1 cup prepared sugar-free chocolate pudding
Directions
- Preheat the oven to 350°F. Grease or line an 8-inch square pan with parchment.
- Beat the cream cheese, sweetener, egg and vanilla until smooth.
- Prepare the peanut-butter cookie mix according to package directions and press it evenly into the pan.
- Spread the cheesecake filling over the cookie crust.
- Bake for 20–25 minutes, until the edges are set and the center retains a slight jiggle.
- Cool, then refrigerate until fully set.
- If using the optional topping, spread 1 cup of prepared sugar-free chocolate pudding over the chilled cheesecake.
- Cut into 12 bars. Refrigerate until serving.
