Easy pb cheesecake

I made this same cheesecake and posted it as raspberry cheesecake, if you are interested in that please check my feed in Instagram 

Recipe: 

1 8oz full fat creme cheese 

1 egg

3 tbsp of no sugar added creamy peanut butter

1/4 cup and 2 tbsp of any granulated sweetener of choice 

1 tsp of vanilla

Method: 

Preheat the oven at 350F

Just mix everything together

Divide in four 8 oz ramekin

Put in a deep baking pan and add water inside the pan till it reach 1/3 of the ramekins

Or you can use a cupcake pan,just line it with cupcake liner And divide for 8 servings then put it in a bigger pan or foil then add water around the cupcake pan.

Bake at 350F for 30 minutes

If you change the size of the mold check it between 20-30 minutes

Then turn off the oven and leave the cheesecake in there for about 10-15 minutes

Cool it down and refrigerate for at least 3 hours ( make sure it has a cover or you put the cheesecake in a container that you can cover)

I did mine for 18 hours and it's so much better. 

This will serve eight just half the servings of the ramekins or in my case I will share with my husband