Sugar Free Version: I used one cup of Sorbitol Powder instead of sugar. You can buy this for about $4 a pound. I also used one level teaspoon of : NuNaturals Brand, "White Stevia Powder".The cost varies for that product, based on the size, but it is not expensive. If you don’t know what the natural sweetener “Stevia” is, please do a search on the internet. It is really good stuff!!! And no calories. For the crust, I bought Vortman's brand sugarfree Shortbread cookies, put all of the cookies in a food processor, added 3 tablspoons unsalted melted butter, a dash of cinnamon, one half a teaspoon of sorbitol poweder, and 1/4 cup of unsweetned dessicated coconut, also available at Iherb.com.for about $3 a pound. I pulsed this until it was all fine crumbs. I used that for the crust.. The cheesecake turned out sweet, but not too sweet, and it does not have an aftertaste like a lot of artificial sweeteners have. I used a dallop of sugar free cool whip on the top of each slice. I have made many cheescakes and this one is simple and comes out perfect! The sweetener in the cookies is Maltitol,which is similar to Sorbitol and the Stevia powder is all natural, from a plant. So there is not Splenda(sucralose) and no Equal(Aspartame) sweeteners. If you like it more on the sweet side, add 1/2 cup more sorbitol powder to the cheescake batter.

Reviewed On: Sep. 8, 2009

I have been baking for 30 years and I thought this recipe was awesome! I did change a few things to make it sugar-free. I omitted the brown sugar and used 1/3 cup of Sue Bee Honey and I teaspoon of Stevia powder. I also used unsalted butter, but added about 1/2 teaspoon of salt. I also used 1 3/4 cup of frozen blueberries that I had bought fresh at the supermarket and froze myself. The muffins still came out super sweet with a little bit of crunchy sweet edges. They tasted just like they were made with real sugar. The texture was also super nice. We ate them as soon as they came out of the oven, no need to wait for them to cool. They did not need any extra butter to put on them when they were done. You could serve these to royalty! Thanks for the great recipe! P.S. I am sure they are great following the recipe exactly. :-) I came back to say that after reading all the reviews, most of them say the muffins were not sweet enough using the original recipe. My muffins came out perfectly sweet, somewhere inbetween a muffin and a cupcake. The muffins did not grow much either, but they did look appetizing.

Reviewed On: Jul. 13, 2008

I have been baking for over 30 years and I really thought these were so easy to make! I made them exactly like the recipe and I also cooked some for a little longer becasue I prefer a little crunch to my cookie. The taste is really good! Super peanut buttery taste. I made some large cookies as well. I used about 1/4 cup of dough and flattend the dough to about 1/2 an inch thick. I flattened them with a fork dipped in sugar. These are like the peanut butter cookies you would buy from the Mrs. Fields cookie stands at the mall. Chewy and soft and very tasty. I also thought they were the perfect sweetness. Thanks for a great recipe!!!

Reviewed On: Oct. 31, 2007