Ingredients
Cheesecake Batter
- 16 oz Low-Fat Cream Cheese room temperature
- 1 cup Plain Greek Yogurt
- 1 cup Powdered Peanut Butter
- 0.5 cup Granulated Zero-Calorie Sweetener adjust to taste
- 1 tsp Vanilla Extract
- 4 large Whole Eggs
Glossy Peanut Glaze
- 0.5 cup Sugar-Free Syrup
- 5 tbsp Powdered Peanut Butter
Equipment
Method
- Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan to ensure a clean release.
- Blend the low-fat cream cheese, plain Greek yogurt, and zero-calorie sweetener in a food processor for 60 seconds until perfectly smooth and creamy.
- Add the powdered peanut butter and vanilla extract. Process until completely uniform, scraping the sides as needed.
- Add the 4 whole eggs, then pulse on low speed just until they are incorporated into the batter. Do not overmix.
- Pour the batter into your prepared pan and smooth the top. Place directly onto the center rack of your oven.
- Bake at 325°F (160°C) for exactly 45 minutes until the edges are set but the center remains slightly jiggly.
- Turn off the oven entirely and allow the cheesecake to sit inside with the door closed for 20 minutes to cool down slowly.
- While cooling, prepare the glaze by vigorously whisking 1/2 cup of sugar-free syrup with 5 tablespoons of powdered peanut butter in a small bowl until completely smooth.
- Spread the prepared glaze evenly across the top surface of the cooled cheesecake. Place in the refrigerator to chill for a minimum of 6 hours before slicing.
Nutrition
Notes
Healthy Peanut Butter Cheesecake Tips & Expert Strategy
TEXTURE TIP: This cheesecake should be dense, creamy, and sliceable. It is not meant to be light and airy.
ROOM TEMPERATURE TIP: Let the cream cheese soften before blending. Cold cream cheese can leave lumps in the batter.
CHILLING TIP: Do not slice it right after baking. The cheesecake needs at least 6 hours in the fridge so the center can fully set.
SERVING TIP: For cleaner slices, use a sharp knife dipped in hot water and wiped dry between cuts.