Peanut Butter Cheesecake

Peanut Butter Cheesecake


Prep Time: 5 Minutes            Yield: 8 Cheesecakes

Cook Time: 22 Minutes          Serving Size: 1 Cheesecake

Total Time: 24 Minutes


Ingredients:

6 oz fat cream cheese, at room temperature
3 packets of Stevia or 1/4 cup Sugar
1/2 tsp vanilla extract
1 large egg, at room temperature or egg substitute
1/4 cup plain greek yogurt
pinch of salt
8 reduced fat vanilla wafers
3Tbsp. peanut butter
1 Tbsp.milk, non-fat

Instructions:

Preheat oven to 275
Line a standard muffin tin with 8 muffin foil liners and lightly spray with cooking spray.
In a small bowl add cream cheese and stevia and beat until creamy. Add vanilla extract, egg and salt, beat until combined. Beat in yogurt and 2 heaping tablespoons of peanut butter.
Place a vanilla wafer on the bottom of each muffin liner and top with cheesecake batter.
In a small bowl add 1 tablespoon of peanut butter and 1 tablespoon of milk. Mix until combined.
Drop peanut butter mixture evenly on top of each cheesecake, with a knife swirl over the top.
Bake, rotating pans halfway through, until filling is set, 22-24 minutes.
Let cool on a wire rack. Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.

Notes:
Calories per Cake: 76.5, Fat: 2.6, Cholesterol: 3.8, Sodium: 151, Potassium: 66, Carbs: 6.1, Fiber: .04, Sugar: 2.7, Protein: 5.7