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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 76.5
  • Total Fat: 2.6 g
  • Cholesterol: 3.8 mg
  • Sodium: 151.9 mg
  • Total Carbs: 6.1 g
  • Dietary Fiber: 0.4 g
  • Protein: 5.7 g

View full nutritional breakdown of Individual Peanut Butter Cheesecake calories by ingredient
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Individual Peanut Butter Cheesecake

Submitted by: SHELBSYD

View the original recipe for Individual White Chocolate Cheesecake (by SHELBSYD)

Introduction

Adapted from Healthy Food for Living http://www.healthyfoodforliving.com/?page_
id=30012?recipe_id=6011828
Adapted from Healthy Food for Living http://www.healthyfoodforliving.com/?page_
id=30012?recipe_id=6011828

Number of Servings: 8

Ingredients

    6 oz fat cream cheese, at room temperature
    6 tsp. Stevia or 1/4 cup Sugar
    1/2 tsp vanilla extract
    1 large egg, at room temperature or egg substitute
    1/4 cup greek yogurt
    pinch of salt
    8 reduced fat vanilla wafers
    3Tbsp. peanut butter
    1 Tbsp.milk, non-fat

Directions

Preheat oven to 275

Line a standard muffin tin with 8 muffin foil liners and lightly spray with cooking spray.

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 tablespoons of peanut butter.

Place a vanilla wafer on the bottom of each muffin liner and top with cheesecake batter.

In a small bowl add 1 tablespoon of peanut butter and 1 tablespoon of milk. Mix until combined.

Drop peanut butter mixture evenly on top of each cheesecake, with a knife swirl over the top.

Bake, rotating pans halfway through, until filling is set, 22-24 minutes. Let cool on a wire rack. Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.

Serving Size: 8 individual cheesecakes






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