Peanut Butter & Chocolate Frozen Cheesecake

In a small bowl mix together the cream cheese, Cool Whip, powdered peanut butter and stevia until smooth.

Break up the rice cakes into small pieces in another bowl and mix together with the honey.

Depending on the shape that you would like you can make these 2 ways in a muffin tin.

The quickest way is to place the rice cake crumbles in the bottom of a standard size muffin tin (I lined mine with a silicone muffin cup to make removal easy) and smash down with the bottom of a small glass (I used a shot glass). Next pour in the cream cheese mixture and freeze for 2 hours.

To make the shape seen in the picture: pour the cream cheese mixture into the bottom of the silicon muffin cup and freeze for 2 hours. Remove from the freezer and pour the rice cake crumbles on top of the frozen cheesecake and smash down with a small glass. Return to the freezer for another 30 or so minutes.