My incredibly amazing sister in law made a cheesecake like this with the brownie bottom for thanksgiving and I was immediately obsessed!

I decided to try my hand at a zero sugar version for the Christmas Holiday since my father in law has diabetes. And oh my god!

It was immediately devoured! Super big hit! I swear to you this doesn’t taste like sugar free! What a time to be alive in 2023 to have such delicious options for everyone’s dietary needs!

Ingredients:

• Pillsbury Zero Sugar Brownie Mix
• 3 eggs
• 1/3 cup vegetable oil
• 1/4 cup water
• 2 – 8oz pkgs cream cheese, softened
• 1 tsp vanilla extract
• 1/2 cup Splenda magic baker
• 1 bag zero sugar hersheys chocolate chips
• 1 cup zero sugar Reese’s peanut butter chips
• Sprinkles (optional cuz these do have sugar so just omit them if needed)

Directions:

1. Preheat oven to 350°F
2. Whisk 1 egg, vegetable oil and water
3. Add brownie mix and stir with a spoon until almost incorporated and then add the peanut butter chips and finish mixing
4. Spread evenly into a greased springform pan and bake for 25 minutes then take out and turn oven down to 315°F
5. Using a hand mixer, beat together the cream cheese, 2 eggs, vanilla extract and Splenda until smooth and then fold in 1 cup of the chocolate chips
6. Bake for about 70 minutes or until cheesecake is set and let hang out on a cooling rack
7. I like to let my cheesecake sit overnight in the fridge and then remove from the springform pan and use the rest of the chocolate chips to melt and drizzle over top
8. Slice and enjoy!