Peanut Butter Cheesecake
Prep time
Cook time
Total time
Creamy, decadent, guilt free peanut butter cheesecake. Pure heaven in every bite!
Serves: 8 Cheesecakes
  • 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
  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.
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
Recipe by PB + P Design at