Skinny Peanut Butter Cheesecakes

194 Flares Twitter 0 Facebook 0 Google+ 0 StumbleUpon 0 Pin It Share 194 Filament.io 194 Flares ×

Creamy peanut butter cheesecake wit a crunchy graham cracker crust.

This week my family started a new diet.


Um..excuse me what? Don’t they know I have a baking blog to keep up with.

How dare they start a diet without any consideration for my hobby!

Just kidding! πŸ™‚

Instead of sabotaging them with sweets, I decide to make something decadent AND low in calories.

When I saw these Cheesecakes over at Crazy for Crust, I knew they were just the ticket Peanut butter and cheesecake are a big hit in my house, so the combination was sure to be a winner.

Best of all there are no “weird” ingredients or artificial sweeteners.

Skinny Peanut Butter Cheesecakes
Author: 
 
Ingredients
  • 8 low-fat graham cracker crumbs
  • 5 tablespoons light butter, melted
  • 4 ounces Neufchatel Cheese
  • ½ cup fat free evaporated Milk
  • ½ Cup sugar
  • ⅓ cup peanut butter
  • 1½ cups Lite Cool whip
  • 6 teaspoons mini chocolate chips
Instructions
  1. Line a 12 cup muffin tin with cupcake liners.
  2. Melt butter in the microwave for 1-2 minutes. Stir in graham cracker crumbs. Divide batter evenly between the tins (around 1-2 tablesppons per cup). Press down with a shot glass.
  3. Heat evaporated milk and sugar on the stove until dissolved.
  4. Beat cream cheese with a hand mixer in a large bowl until smooth. Add evaporated milk mixture and peanut butter. Gently fold in cool whip.
  5. Divide batter evenly among cups.Top each with some chocolate chips.

Recipe adapted via:Crazy for Crust

What’s your favorite skinny dessert?