Peanut Butter Cheesecake with a Chocolate Graham Cracker Crust
AuthorCarolina Jantac, MS, RD, LD
3-4Graham Crackers – chocolate flavored
16oz2% Cream Cheese
½cupof Once Again Creamy Peanut Butter
½cup2% Greek Yogurtunflavored
Crust – Crush the crackers up using a potato “masher” then add the melted butter. Add about a tablespoon of the mixture to each paper lined muffin and use another muffin liner to press them at the bottom of each muffin cup.
Cheesecake – Cream the cream cheese using a mixer on medium setting with the Once Again Creamy Peanut Butter. Add ½ cup of sugar, 1 tsp of vanilla extract and add 2 eggs, one at a time scrapping the sides of the bowl. Using a spoon, mix in ½ cup of unflavored 2% Greek Yogurt. Fill up each muffin cup (about 14-18 depending on size and how much you fill each one) and use the back of a spoon to smooth the top.
Bake at 275F oven for 20-23 minutes until set. Then let it cool and take it to the refrigerator for at least 4 hours or overnight. Store in air tight container, you may freeze these as well.
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