0 from 0 votes

Peanut Butter Cheesecake with a Chocolate Graham Cracker Crust

Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Carolina Jantac, MS, RD, LD



  • 3-4 Graham Crackers – chocolate flavored
  • 2 Tbsp butter


  • 16 oz 2% Cream Cheese
  • ½ cup of Once Again Creamy Peanut Butter
  • ½ cup sugar
  • 1 Tbsp vanilla
  • 2 eggs
  • ½ cup 2% Greek Yogurt unflavored


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.

  1. 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.

Recipe Notes