Peanut Butter Chocolate Chip Cheesecake Recipe

Name: Peanut Butter Chocolate Chip Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Graham cracker crust; 1 1/4 cups low-fat graham crackers, broken into chunks (I use one sleeve); 3 tablespoons brown sugar; 3 tablespoons Splenda granular; 1/4 cup butter; Filling; 5 ounces reduced-fat cream cheese, room temperature; 3 ounces nonfat sour cream; 2/3 cup peanut butter, creamy; 1/2 cup powdered sugar; 1/2 teaspoon vanilla; 6 -8 ounces fat-free whipped topping, thawed (Cool Whip Free); 2/3 - 3/4 cup miniature semisweet chocolate chips

Servings: persons

Graham cracker crust
1 1/4 cups low-fat graham crackers, broken into chunks (I use one sleeve)
3 tablespoons brown sugar
3 tablespoons Splenda granular
1/4 cup butter
Filling
5 ounces reduced-fat cream cheese, room temperature
3 ounces nonfat sour cream
2/3 cup peanut butter, creamy
1/2 cup powdered sugar
1/2 teaspoon vanilla
6 -8 ounces fat-free whipped topping, thawed (Cool Whip Free)
2/3 - 3/4 cup miniature semisweet chocolate chips

1
Preheat oven to 350.
2
To make the crust: Using a food processor, crush graham crackers into tiny crumbs.
3
Add sugars and pulse until combined.
4
Add butter and pulse until mixture begins to come together.
5
Press into bottom and up sides of a 9 inch glass pie plate.
6
Bake for 8-9 minutes, remove and allow to cool to room temperature.
7
While crust is cooling, make the filling: Using stand mixture, beat cream cheese, sour cream, peanut butter, vanilla and powdered sugar.
8
Fold in Cool Whip Free and mini-chocolate chips by hand; careful not to over mix or the cool whip will lose its fluff.
9
Refrigerate for 30-60 minutes, the longer the better!
10
Remove from fridge immediately before serving.

815

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Graham cracker crust, 1 1/4 cups low-fat graham crackers, broken into chunks (I use one sleeve), 3 tablespoons brown sugar, 3 tablespoons Splenda granular, and more.

Yes, Peanut Butter Chocolate Chip Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Chocolate Chip Cheesecake

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