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Peanut Butter Cheesecake

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Cheesecake

Peanut Butter

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Peanut Butter Cheesecake
 
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Creamy, decadent, guilt free peanut butter cheesecake. Pure heaven in every bite!
Serves: 8 Cheesecakes
Ingredients
  • 6 oz fat cream cheese, at room temperature
  • 3 packets of Stevia or ¼ cup Sugar
  • ½ tsp vanilla extract
  • 1 large egg, at room temperature or egg substitute
  • ¼ cup plain greek yogurt
  • pinch of salt
  • 8 reduced fat vanilla wafers
  • 3Tbsp. peanut butter
  • 1 Tbsp.milk, non-fat
Instructions
  1. Preheat oven to 275
  2. Line a standard muffin tin with 8 muffin foil liners and lightly spray with cooking spray.
  3. In a small bowl add cream cheese and stevia and beat until creamy. Add vanilla extract, egg and salt, beat until combined. Beat in yogurt and 2 heaping tablespoons of peanut butter.
  4. Place a vanilla wafer on the bottom of each muffin liner and top with cheesecake batter.
  5. In a small bowl add 1 tablespoon of peanut butter and 1 tablespoon of milk. Mix until combined.
  6. Drop peanut butter mixture evenly on top of each cheesecake, with a knife swirl over the top.
  7. Bake, rotating pans halfway through, until filling is set, 22-24 minutes.
  8. Let cool on a wire rack. Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.
Notes
Calories per Cake: 76.5, Fat: 2.6, Cholesterol: 3.8, Sodium: 151, Potassium: 66, Carbs: 6.1, Fiber: .04, Sugar: 2.7, Protein: 5.7
Nutrition Information
Serving size: 1 Cheesecake
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Craving another recipe?  I’m guest blogging over at Fit Mama Real Food today while she enjoys spending time with her new baby!  Congratulations Heather on your new baby boy Hunter!  He is just simply adorable!!!

 

 

 

 

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Comments

  3. Whitney says

    I LOVE YOUR RECIPES!!! Just curious, but in all of your peanut butter recipes, what brand of PB do you use?

    Reply

    • Jennifer @ Peanut Butter and Peppers says

      Thanks Whitney! Actually I usually use my homemade peanut butter majority of the time, but for jarred PB, I usually use Trader Joe’s all natural or there almond butter with sea salt. For regular grocery stores, I like Justin’s Nut Butter and Peanut Butter and Co, (these two are cheaper at Target) or Skippy All Natural! But 80% of my recipes I use homemade PB!

      Reply

  11. Averie @ Averie Cooks says

    great recipe and idea! I love making mini/self-serve anything. I love the single-serve portions and using the liners. The last pics make it almost look frozen! I bet these would freeze great as a really great little treat!

    Reply

    • Jennifer @ Peanut Butter and Peppers says

      Oh no Averie, I never thought to freeze them! I am so going to try that next time! What a great idea!!! My Husband asked me to make your single serve cake again, than I showed him your newest creation of your double chocolate chip cookie cups with ice cream and his eyes lit up! I’m going to surprise him with that soon!! Have a wonderful weekend!

      Reply

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