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Ingredients
- 2 serving (serving = 8 oz) Chobani 0% Plain Greek Yogurt
- 2 medium egg
- 13 tablespoon Peanut Butter
- 12 serving (serving = 1 tsp) Madhava Coconut Sugar
- 1/4 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Original
- 6 serving (serving = 1 tbsp) Baker's Corner Baking Cocoa
- 1/4 cup (8 fl oz) water
Ingredients
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Instructions
- Peanut butter and chocolate cheesecake Makes ~10 slices
- Peanut butter cheesecake - 2 cups plain greek yogurt - 2 eggs - 1/2 cup natural peanut butter - 1/4 cup coconut sugar or brown sugar - 1/4 cup almond milk - 1/8 cup baking cocoa
- Drizzle - 1/3 cup natural peanut butter, melted - 1/4 cup baking cocoa - water, as needed - sweetener, to taste
- In a medium sized bowl, combine first 6 ingredients and mix well until smooth and creamy.
- Transfer 1/3rd of the mixture to a smaller bowl and add the baking cocoa. Mix well. Oil a medium sized glass dish and pour the chocolate mixture on the bottom. Pour the peanut butter mixture on top. Bake at 350 degrees f for ~40 min.
- Get out 2 small bowls to prepare the peanut butter and chocolate drizzle. In one bowl, add the peanut butter and microwave ~30 seconds or until melted. In the other bowl, combine the baking cocoa with a little water at a time until mixture is liquid in consistency and easy to drizzle. Drizzle peanut butter and chocolate mixture on top of cheesecake once cool. Let chill in refrigerator for a few hours or overnight before serving.
- Store leftovers in refrigerator in an airtight container.
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