Made with no-calorie sweetener and reduced-fat ingredients, this low-sugar cheesecake with peanut butter and chocolate is as delicious as a traditional version.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
332 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Mix sweetener, peanut butter, and cream cheese together in a small bowl until filling is smooth. Spread peanut butter filling onto the bottom of the pie crust.
Step 3
Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, 3 to 5 minutes.
Step 4
Place sweetener and cream cheese for chocolate filling into a small mixing bowl. Beat with an electric mixer until soft. Add milk slowly; mix with a wire whisk until smooth. Add melted chocolate. Stir well. Add eggs and vanilla extract; mix until well blended. Pour into the pie crust on top of peanut butter mixture.
Step 5
Bake in the preheated oven until set, 20 to 25 minutes. Chill for about 2 hours before serving.
Ingredients
2 eggs
1 teaspoon vanilla extract
½ cup skim milk
4 ounces unsweetened chocolate, chopped
1 (8 ounce) package reduced-fat cream cheese
½ cup granular no-calorie sucralose sweetener (such as Splenda®)
1 prepared chocolate graham cracker pie crust
3 tablespoons reduced-fat peanut butter
3 tablespoons reduced-fat cream cheese
1 ¾ cups granular no-calorie sucralose sweetener (such as Splenda®)
