Chocolate Peanut Butter Cheesecake

Ingredients

• 3 eggs or 3/4 cup liquid eggs
• 3 cups nonfat plain Greek yogurt or nonfat plain yogurt
• 1 ( 1 oz.) small box instant sugar free/fat free chocolate fudge pudding.
• 1 Tbsp vanilla extract
• 3 Tbsp white granulated sugar sweetener- I use Lakanto Monkfruit
• 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.

Makes 8 servings 

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.

Smartpoints 2 Points for one serving

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