chocolate peanut butter cheesecake

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 162.7
  • Total Fat: 2.8 g
  • Cholesterol: 15.0 mg
  • Sodium: 510.4 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 1.1 g
  • Protein: 15.9 g

View full nutritional breakdown of chocolate peanut butter cheesecake calories by ingredient
Submitted by:


creamy, low sugar, low fat, amazing creamy, low sugar, low fat, amazing
Number of Servings: 20


    2 cups Kellogg's Special K chocolatey delight cereal
    2 tablespoons musselmans lite applesauce
    1 tablespoon unsweetened cocoa
    Chocolate layer:
    2 8 oz pkg FF cream cheese
    1/2 cup FF sour cream
    1/2 cup FF cottage cheese
    6 tablespoons unsweetened cocoa
    1 Pkg jell-o chocolate fudge SF FF pudding
    4 serving size
    2 teaspoons vanilla extract
    3/4 cup Splenda granular
    4 egg whites
    peanut butter layer:
    3 8 oz pkg FF cream cheese
    1/2 cup FF sour cream
    1/2 cup FF cottage cheese
    1 cup PB2
    2 tablespoons bettrn peanut butter (Trader
    1/4 cup FF milk
    3/4 cup splenda granular
    2 teaspoons vanilla extract
    4 egg whites
    1/2 cup Kool whip sugar free
    1 tablesppon dark chocoate chips pulverized in food processor.


Preheat oven to 300. Add a pan of water to oven to add steam.
Spray 9 inch springform pan with butter flavor spray.
add the cereal, tablespoon of cocoa and make crumbs in food processor or blender. add applesauce, process again, then press crumbs into the bottom of the spring form pan using a small smooth glass.

Chocolate layer:
Add cream cheeses,sour cream and cottage cheese to food processor until smooth. Add the cocoa, dry fudge pudding mix and milk and process until well mixed, scraping down the sides as needed. Mix in splenda and vanilla, then add egg whites, one at a time, through the tube with the processor running until smooth.
Pour chocolate batter into pan.

Peanut butter layer:
process 3 cream cheeses, sour cream and cottage cheese until smooth. Add the PB2, Bettrn
peanut butter and milk and process until completely mixed. Mix in splenda and vanilla, then add egg whites one at a time through the tube until well mixed and smooth. Gently ladle the peanut butter batter over the chocolate layer.
Bake at 300 for 1 hour. Turn off the ovven and leave the cake fir 30 more minutes. Cool on counter to room temperature then chill in fridge
completely ( 8 hours or overnight)
Spread defrosted cool whip over the top and sprinkle with crushed chocolate chips just before serving. Decorate with some berries or mandarin orange sections if you wish but then add them to the calorie count. Makes 20 servings
163 calories each wwithout the fruit. If you do not have the powdered peanut butter use 3/4 cup any reduced fat & sugar peanut butter you have.

Number of Servings: 20

Recipe submitted by SparkPeople user MURKOV.

Rate This Recipe

Member Ratings For This Recipe

  • it looks great!! - 6/16/08

    Was this review helpful?   yes  No