I love peanut butter. I’ll eat it with toast, PB&J, as a snack, in Chinese food and in desserts. There’s so many ways you can use it!
When I was pregnant with my first daughter I was obsessed with having toast with peanut butter and a glass of OJ. I had it every day.
It’s no surprise to me that she also loves peanut butter toast.
With my second daughter I couldn’t get enough candy…she loves candy too. I know most kids do, but she really, really loves candy.
I have experimented quite a bit with using PB2 powder in place of peanut butter. Most of the recipes are quite successful! One of my favorites is Frozen Peanut Butter Cups. I make them every week.
I don’t miss the peanut butter in this Peanut Butter & Chocolate Cheesecake either. The PB2 powder gives it the perfect peanut butter taste.
This dessert is a little higher in points compared to the recipes I usually make. I made it in a pie pan and calculated it at 8 servings which is 6 Freestyle points per serving.
I could easily eat a half serving for only 3 points. It’s rich enough that my sweet craving would be satisfied, but sometimes I need the whole piece.
This Peanut Butter & Chocolate Cheesecake is a no bake recipe. I usually make it the day before so it can set in the fridge overnight.
I made this a crustless cheesecake to save on points. The most important part to me is the cheesecake!
Yield: 8 Servings (6 points per serving for blue, green and blue)
- 1 8 oz. box reduced-fat cream cheese, softened
- 1/2 cup and 1 tablespoon granulated Splenda
- 1/2 cup reduced-fat sour cream
- 1 teaspoon vanilla extract
- 8 oz. fat-free Cool Whip
- 2 tablespoons unsweetened cocoa powder
- 4 tablespoons PB2 powder
- 3-4 tablespoons water
Add the cream cheese and 1/2 cup Splenda to a mixing bowl. Beat until it is smooth.
Add the sour cream and vanilla extract and beat until smooth.
Fold in the Cool Whip, then put 1/2 of the mixture in a separate mixing bowl.
To one bowl, add the unsweetened cocoa powder and tablespoon Splenda. Stir to combine.
In a small bowl add the PB2 powder and 3 tablespoons water. You want it to be creamy, but not watery. You might have to add an additional tablespoon of water.
Add the PB2 to the second bowl of cheesecake. Stir to combine.
Add the chocolate cheesecake to the bottom of a pie pan and spread evenly. Then add the peanut butter cheesecake and spread evenly.
Cover and refrigerate overnight.