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I love cheesecake! And it is no secret here on the blog. It is such an awesome dessert. I mean seriously, who doesn’t love cheesecake? It is one of the hardest things for me to give up when I am watching what I eat. I had a dream last night that I was eating my favorite cheesecake at the Cheesecake Factory. I was so sad when I woke up and it wasn’t real. I have to still have my cheesecake fix when I watch what I eat. That is why I love making these Skinny Mini Cheesecakes, or this raspberry swirl cheesecake. And now my new favorite are these Peanut Butter Cheesecake Bars!
I am also a huge lover of peanut butter. So when you combine peanut butter and cheesecake together on a chocolate graham cracker crust I am in heaven. I talked about little victories in my post on Friday. By swapping out some ingredients for better for you ones that is a total victory! And it makes eating healthier throughout the year easier to do. You would never guess that these bars had greek yogurt and lower fat cream cheese inside. And it cuts down on the calories significantly. Oh yeah. These bars are no bake! They are easy to throw together and a dessert that the entire family will love!
Recipe adapted from Food Network
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Skinny Peanut Butter Cheesecake Bars
Ingredients
Crust
- 9 sheets chocolate graham crackers
- 3 tablespoons melted unsalted butter
- 4 ounces melted semisweet chocolate chips
Filling
- 4 ounces reduced-fat cream cheese
- ½ cup peanut butter creamy all-natural
- ½ cup 2% Greek yogurt
- ⅔ cup powdered sugar
Topping
- ¼ cup chopped roasted peanuts, unsalted
- 4 oz semi-sweet chocolate chips, melted for drizzle
Instructions
Crust
- Line an 8 x 8 x 2-inch baking pan with foil and spray lightly with non-stick cooking spray.
- In a food processor, add 9 sheets chocolate graham crackers and pulse until fine crumbs. Add 3 tablespoons melted unsalted butter and pulse again until the crumbs are coated. Add 4 ounces melted semisweet chocolate chips and pulse again until it has the texture of wet sand. Press into the bottom of the prepared pan. Pop into the fridge while making the filling.
Filling
- Add 4 ounces reduced-fat cream cheese, ½ cup peanut butter, ½ cup 2% Greek yogurt, and ⅔ cup powdered sugar to a large bowl. Using an electric hand mixer beat until smooth. Pour on top of the chocolate crust and spread evenly.
Topping
- Top with ¼ cup chopped roasted peanuts, and drizzle with 4 oz semi-sweet chocolate chips,. Cover and refrigerate for 4 hours or overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi
9 sheets of graham biscuits, how would i convert this into grams? Or does somebody have this already converted?
Thanks
D
I “made” these, except instead of making the crust, I just sandwiched the filling into chocolate graham crackers. Very tasty.