Peanut Butter Half Baked Cheesecake – a delicious recipe with containers, greek yogurt, eggwhites, splenda, powdered peanut butter, cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Let the cream cheese, greek yoghurt, and eggwhites sit out until room temperature", "grease a 9"" spring form pan and pre heat oven to 350", "In a large bowl beat together the cream cheese and yoghurt until creamed, beat in sweetener and eggwhites, then protein", "split the batter in half between another bowl. Mix the pb powder into one and cocoa into the other", "Fold half the mix ins into each bowl. Pour each bowl into a seperate half of your pan, then swirl it with a knife.", "Put the pan into the oven and wait about 40-48 minutes depending on your oven, edges will brown", "remove and let cool completely, run a knife around the edges then release the spring form, let set in the fridge 4+ hours (best overnight)"]
505
kcal
Calories
43
g
Fat
15
g
Carbs
22
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 250g containers 95% fat free cream cheese, 3/4 cup 0% greek yogurt, 1/2 cup eggwhites, 1/2 cup splenda, and more.
Yes, Peanut Butter Half Baked 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.
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