When I think of winning flavor combinations two things that almost always immediately pop into my mind are: peanut butter and chocolate. Add the word “cheesecake” to the end of that and you’ve got one of my all time favorite desserts. There’s just something about sinking your teeth into a smooth a creamy cheesecake that makes you want to close your eyes and be transported far, far away. Tell me I’m not the only one that feels that way when it comes to certain desserts? The great thing about these ‘bites’ is that they help with portion sizes!
Prep time: 15 minutes
Freeze time: 30 minutes
Total time: 45 minutes
Total Weight Watchers SmartPoints® Value: 2 per cheesecake bite.
3 cup fat-free plain Greek yogurt
1 oz fat-free sugar-free instant chocolate pudding mix
12 thin chocolate sandwich cookies
1 tsp vanilla extract
1 1/2 tsp granulated stevia
~4 packets of stevia
1⁄4 cup Peanut Butter & Co Original peanut powder
Mix together egg, stevia and vanilla extract; beat well. Fold in yogurt & pudding mix until completely incorporated.
Line a muffin tin with 12 aluminum foil wrappers (important, must be the aluminum wrappers). Spray each with cooking spray. Add one cookie to the bottom of each liner fill with batter.
Prepare Peanut Butter according to directions and swirl a spoonful into each cheesecake cup.
Bake at 350 for 30 minutes. Cool 15-20 minutes, then cover with plastic wrap and chill overnight.