Overview
This no-bake peanut butter cheesecake combines creamy Greek yogurt, light cream cheese, and peanut butter for a silky, indulgent dessert that feels like a treat but fits right into your WW plan.
Ingredients
Crust:
- 1 cup light graham cracker crumbs
- 2 tbsp melted light butter or margarine
- 1 tbsp zero-calorie sweetener (like Stevia or Monk Fruit)
Filling:
- 8 oz (225 g) light cream cheese, softened
- 1 cup nonfat plain Greek yogurt
- 3 tbsp powdered peanut butter (like PB2) or 2 tbsp natural peanut butter
- ¼ cup zero-calorie sweetener (adjust to taste)
- 1 tsp vanilla extract
- Optional: 2 tbsp light whipped topping (for extra creaminess)
Topping (optional):
- 1 tbsp melted peanut butter (drizzled)
- 1 tbsp mini chocolate chips (optional, for garnish)
Instructions
- In a small bowl, mix graham cracker crumbs, melted butter, and sweetener. Press into the bottom of a 9-inch pie dish or springform pan. Refrigerate while you prepare the filling.
- In a large bowl, beat cream cheese until smooth.
- Add Greek yogurt, powdered peanut butter, sweetener, and vanilla. Beat until creamy and well combined.
- Pour the mixture over the prepared crust and smooth the top.
- Refrigerate for at least 4 hours, or overnight, until firm.
- Before serving, drizzle with melted peanut butter and sprinkle mini chocolate chips if desired.
Nutrition (per slice, serves 8)
- Calories: ~160
- WW Points: 5–6 (depending on ingredients)
- Protein: 9g
- Fat: 7g
- Carbohydrates: 14g
- Fiber: 2g
