Skinny Peanut Butter Cheesecakes

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(Last Updated On: March 7, 2019)

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! ๐Ÿ™‚

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 Krystle
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Pin Recipe


  • 8 low-fat graham cracker crumbs
  • 5 tablespoons light butter melted
  • 4 ounces Neufchatel Cheese
  • 1/2 cup fat free evaporated Milk
  • 1/2 Cup sugar
  • 1/3 cup peanut butter
  • 1 1/2 cups Lite Cool whip
  • 6 teaspoons mini chocolate chips


  • Line a 12 cup muffin tin with cupcake liners.
  • 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.
  • Heat evaporated milk and sugar on the stove until dissolved.
  • 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.
  • Divide batter evenly among cups.Top each with some chocolate chips.
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Recipe adapted via:Crazy for Crust

What’s your favorite skinny dessert?