Low carb peanut butter cheesecake

• 16 oz cream cheese
• 1 cup splenda
• 4 tbsp lemon juice
• 2 tsp vanilla extract
• 2 eggs
• 3 tbsp sour cream
• 1/2 cup peanut butter

1. Preheat oven to 325
2. Mix ingredients with an electric mixer until fully blended (no lumps)
3. Pour batter into muffin tins or any small bakeware and cook for 10-12 minutes until top is browned.
4. Allow to cool and refrigerate for 1-2 hours.
5. Enjoy!

cream cheese, splenda, lemon juice, vanilla, eggs, sour cream, peanut butter

Taken from cookpad.com/us/recipes/352089-low-carb-peanut-butter-cheesecake (may not work)