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Chocolate Peanut Butter Cheesecake

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A low point Chocolate Peanut Butter Cheesecake made with Greek yogurt makes for guilt-free sweet dessert.

Servings: Makes 8 servings 

GREEN: 2 SmartPoints for one serving or 2 serving for 5 Smartpoints

BLUE: 1 SmartPoint for one serving or 2 servings for 1 SmartPoint

PURPLE: 1 SmartPoints per serving or 2 servings for 1 SmartPoint

 

These cheesecakes are a staple in my weightless journey. Be sure to check out these other flavors as well:

WHITE CHOCOLATE OREO CHEESECAKE

LEMON CHEESECAKE

PLAIN JANE CHEESECAKE

PUMPKIN PIE CHEESECAKE

WHITE CHOCOLATIER CHEESECAKE 

 

What Ingredients do I use to make this Cheesecake?

Non Fat Greek Yogurt:

The non fat Greek yogurt is the main ingredient for this cheesecake. It is used as a cream cheese substitute that is usually found in a classic cheesecake recipe. I recommend using a thick non fat Greek yogurt-Fage or Chobani are both great brands. They are super thick-which is exactly what you want. The thicker the yogurt, the better the texture will be for this cheesecakes. The one thing to keep in mind is that all yogurt contains whey.

Have you have ever opened a container of yogurt and have notice a thin layer of clear liquid is sitting on top?  That liquid is known as whey. Whey is rich in milk-protein and can also contain some of the milk’s nutrients, including calcium and vitamin D. Since yogurt tends to carry a lot of whey, you may notice the whey sitting on top of the cheesecake after it has chilled in the fridge for 12 hours. Let me reassure you..this is normal..and that “whey” or liquid will eventually evaporate after a few days. You can place a sheet of parchment paper over the top of the cheesecake which will help absorb some of the whey. 

Sugar Free Pudding:

The sugar free pudding is used as a thickening agent and gives these low point cheesecake flavor. When the pudding is combined with the non fat Greek Yogurt and eggs it makes the texture nice and thick. You may substitute the sugar free Jell-o pudding for regular. The point value would be 2 point per slice, if sliced into 10 servings. 

Eggs:

These low point cheesecakes rely on eggs for their thickening power. Thickening will occur when raw egg proteins unwind and link together, which is what happens when eggs cook. If you are watching your cholesterol; you may substitute the whole eggs for egg whites, but you’ll need 6 egg whites instead of 3 whole eggs. 

Sweetener:

For this cheesecake I use Lakanto Monkfuit Sweetener to sweeten the cheesecake. This is my recommended sugar substitute. Lakanto MonkFruit Sweetener is a zero glycemic, zero calorie and all natural sugar substitute. It is by far the best tasting sugar alternative and has zero aftertaste or gritty texture like some of the sugar alternatives have.

 

TASTES just like sugar | Zero net carbs, Zero calorie, Zero glycemic Sweetener

1:1 SUGAR REPLACEMENT | Lakanto has a perfect mix of monk fruit and erythritol to match the sweetness of sugar and maintain your baking and cooking needs

It’s WW FRIENDLY,  Keto, Diabetic, Candida, Paleo, Vegan, Low Carb, Low Sugar, NON-GMO, and All Natural

Click HERE to purchase the Lakanto Monkfruit Sweetener.

Save 20% on all non sale items with promo code: pound20

 

What could I use for a low point crust?

Want to add a crust to this cheesecake? May I suggest using my Lightened Up Graham Cracker Crust is perfect. It’s only 4 Freestyle Smart Point per serving and adds a delicious graham cracker taste to the cheesecake.

You can find the recipe here.

What do I use to bake my cheesecake in?:

 I use this 9-inch Springform pan.  A 9-inch pie dish would work as well.

 

 

 

Ingredients:

  • 3 eggs or 3/4 cup liquid egg substitute 
  • 3 cups nonfat plain Greek yogurt or nonfat plain yogurt
  • 1 small box instant sugar free/fat free chocolate fudge pudding.
  • 1 Tbsp. vanilla extract
  • 2 Tbsp. powdered peanut butter
  • 3 Tbsp. sugar substitute ( I prefer Lakanto) I recommend a granulated sugar substitute, if the sugar substitute is not granulated it tends to give a gritty texture to the cheesecake.
 

Directions:

  1. Preheat oven to 350 degrees.
  2. In mixing bowl add eggs, extract, peanut butter powder, sugar substitute and beat well.
  3. Add yogurt and dry pudding, mix well.
  4. Pour into a lightly greased with non stick cooking spray pie dish or springform pan. I used a 9 inch springform pan.
  5. Bake for 30 minutes
  6. Let it cool for about 15-20 minutes before covering it with plastic wrap
  7. Let it chill overnight in the refrigerator.

Notes:

  1. It may look jiggly but once it’s chilled, it will set. Let it cool for about 15-20 min before covering it with plastic wrap and let it chill overnight in the refrigerator.
  2. It’s recommended to chill overnight before eating.
  3. It can take up to 12 hours for the texture and flavor to completely set in.
  4. The longer it chills the better it tastes.
  5. The point value for this chocolate peanut butter cheesecake is the same whether you use 3 whole eggs or liquid egg substitute. 

 

Servings: Makes 8 servings 

GREEN: 2 SmartPoints for one serving or 2 serving for 5 Smartpoints

BLUE: 1 SmartPoint for one serving or 2 servings for 1 SmartPoint

PURPLE: 1 SmartPoints per serving or 2 servings for 1 SmartPoint

 
Yield: 8 servings

Chocolate Peanut Butter Cheesecake

Chocolate Peanut Butter Cheesecake

A low point chocolate peanut butter cheesecake made with Greek yogurt makes for guilt-free sweet dessert

Prep Time 5 minutes
Cook Time 30 minutes
Additional Time 12 hours
Total Time 12 hours 35 minutes

Ingredients

  • 3 eggs
  • 3 cups nonfat plain Greek yogurt or nonfat plain yogurt
  • 1 small box instant sugar free/fat free chocolate fudge pudding.
  • 1 Tbsp. vanilla extract
  • 3 Tbsp. sugar substitute
  • 2 Tbsp. powdered peanut butter

Instructions

  1. Preheat oven to 350 degrees.
  2. In mixing bowl add eggs, extract, peanut butter powder, sugar substitute and beat well.
  3. Add yogurt and dry pudding, mix well.
  4. Pour into a lightly greased with non stick cooking spray pie dish or springform pan. I used a 9 inch springform pan.
  5. Bake for 30 minutes
  6. Let it cool for about 15-20 minutes before covering it with plastic wrap
  7. Let it chill overnight in the refrigerator.

Servings: Makes 8 servings 

GREEN: 2 SmartPoints for one serving or 2 serving for 5 Smartpoints

BLUE: 1 SmartPoint for one serving or 2 servings for 1 SmartPoint

PURPLE: 1 SmartPoints per serving or 2 servings for 1 SmartPoint

Notes

Notes:

  1. It may look jiggly but once it’s chilled, it will set. Let it cool for about 15-20 min before covering it with plastic wrap and let it chill overnight in the refrigerator.
  2. It's recommended to chill overnight before eating.
  3. It can take up to 12 hours for the texture and flavor to completely set in.
  4. The longer it chills the better it tastes.
  5. The point value for this chocolate peanut butter cheesecake is the same whether you use 3 whole eggs or liquid egg substitute. 

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 86Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 74mgSodium 74mgCarbohydrates 5gFiber 0gSugar 3gProtein 11g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

MEAL PREP | POUND DROPPER CHEESECAKE | INSTANT POT MISSISSIPPI CHICKEN | SAUSAGE BREAKFAST CASSEROLE – Instant Pot Teacher

Monday 8th of March 2021

[…] HERE for Perfect Instant Pot Results EVERYTIME! Pound Dropper Chocolate Peanut Butter Cheesecake https://thepounddropper.com/chocolate-peanut-butter-cheesecake/ Sausage Breakfast Casserole … For professional & delicious Instant Pot BBQ results […]

MaryBeth Wadsworth

Friday 25th of September 2020

Have you ever tried using 8” springform pan for the zero point cheesecake?

SueAnna

Tuesday 18th of February 2020

I noticed in this variety of cheesecake you don’t use the cake mix. Is there a reason? Thanks. Making for my birthday treat!

Lindsay Kehl

Tuesday 18th of February 2020

Hi SueAnna

Thanks for your comments. My original cheesecake recipes don't include the cake mix since they were created originally without the added cake mix. However, you can always add cake mix (2 Tbsp of cake mix) to any of these cheesecakes. That would increase the point value by 1 SmartPoint per serving for all 3 plans.

Thanks so much!

Debi Hurlock

Monday 27th of January 2020

Day 3 on WW and so thrilled to find your site. I made your lemon cheesecake last night and my family LOVED it! They asked me to make a chocolate peanut butter one next so I am excited to try this recipe. Quick question: is that a peanut butter topping in the picture? What do you use? Thanks so much for your amazing recipes!!

Lindsay Kehl

Monday 3rd of February 2020

Hi Debi

Welcome!! I'm thrilled to hear you are enjoying the cheesecakes. I love to use Jif Whip peanut butter. 1 Tbsp is only 2 points and melting it-helps make it go further. It's delicious on top of this cheesecake!

Thanks for reaching out!

Venessa

Friday 22nd of March 2019

have you tried doing this in muffin tins?

Lindsay Kehl

Friday 22nd of March 2019

Hi Venessa,

I haven't tried that myself however, I have seen others who have made this in a muffin tin. And it can be done-I would suggest spraying the muffin tin with non stick cooking spray to keep the cheesecake from sticking.

Also, I don't recommend using liners as they would not hold up to the moister of this cheesecake.

Thank you!

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