Peanut Butter Cheesecake
✅ Ingredients
- 1 cup fat-free Greek yogurt
- ½ cup fat-free cream cheese (room temp)
- 2 tbsp powdered peanut butter (PB2 or similar)
- 2–3 tbsp zero-calorie sweetener (erythritol, monk fruit, or Splenda)
- 1 large egg
- 1 tsp vanilla extract
- Optional: pinch of salt
🧁 Optional Crust (still low point)
- 6–8 fat-free graham crackers, crushed
- 1–2 tbsp unsweetened almond milk
Mix and press lightly into pan (or skip crust for lowest points).
👩🍳 Instructions
- Preheat oven to 325°F / 165°C
- Blend or mix all filling ingredients until smooth and creamy
- Pour into a lined small springform pan or muffin tin
- Bake 30–35 minutes (center should slightly jiggle)
- Cool completely, then refrigerate at least 3 hours
⭐ WW Points (approx.)
- Crustless: 1–2 points per slice (depending on plan)
- Mini cheesecake: often 1 point each
- Crust adds ~1 extra point total (not per slice)
🍫 Optional Low-Point Toppings
- Sugar-free chocolate drizzle
- Extra PB2 mixed with water
- Fresh berries
