A rich and creamy dessert made over with greek yogurt! This Greek Yogurt Peanut Butter Cheesecake only tastes indulgent. And topped with two ingredient Maple Peanut Clusters is sure to satisfy your peanut butter loving tastebuds!
I think you could pay me to do just about anything if I get paid in Greek Yogurt Peanut Butter Cheesecake.
On Monday, we all decided that paying a maid or any sane person, in cookies was a smart idea. Why wouldn’t any person in their right mind turn down cookies? Only if peanut butter cheesecake is the other alternative!
I am the latter of the two. It doesn’t take me much to bow down to peanut butter and chocolate. Let alone cheesecake. So when another recipe failed, I turned to a dessert I know is a sure thing.
Cheap move? Nah.
Look what came out of it!
This peanut butter cheesecake was a “spit fire” decision. I was attempting to make over a fluffernutter cake. Again, a peanut butter dessert but I guess my baking skills haven’t quite excelled enough to master making over cake recipes. So sponge cake after sponge cake, I realized that was not the road we were going to go down. With the holidays here, I feel like an indulgent and show worthy dessert is completely necessary.
No ordinary cheesecake though. Mini cheesecakes. Madeover with greek yogurt. But don’t turn away if you fear that this cheesecake tastes skinny. I rest assure you, along with my family that were gladly my guinea pigs, that it does not. Each one coming in Jim Gaffigan style, oh just one bite! (If you like comedy about cake, you must watch the YouTube video. I have cried many a times listening to how a muffin is nothing but a bald cupcake!) Each saying they will have one bite, then twelve later, they were deeming this cheesecake the richest and creamiest cheesecake in all the land. The greek yogurt makes this filling super light, yet rich at the same time. It’s super easy to make. Do I need to convince you any more? Didn’t think so.
Making the actual cheesecakes is quite easy. If you are scared of making a cheesecake, fear no more! There are a few secrets to bake a beautiful, crack free cheesecake. First, don’t over mix or blend the batter. Mix just until everything is combined. Secondly, bake the cheesecakes in a water bath. A water bath is simply a pan of hot water placed in the oven while the food bakes. This creates moisture in the oven while and is important for foods that have a tendency to crack from the heat of the oven, like cheesecake or foods that can become rubbery from heat, such as custards. Secondly, a water bath provides a more even, slower heat source than the direct, intense heat of the oven.
To make a water bath for todays cheesecakes, I first placed the mini springform pans on a large baking sheet. Then I filled 3 ramekins with water and placed them around the springform pans. Then you simply lift only one pan into the oven, rather that 7 individual. Winning!
I am not sure its a good thing or a delicious thing that I figured out how to make a two minute peanut brittle? I am leaning towards its a delicious thing. For sure.
Simply add salted peanuts and maple syrup to a sauce pan, bring to a boil and let her go for 5 minutes, then pour onto parchment to cool and harden. Then break into pieces, pop a few in your mouth and thats it! I highly suggest the last part. Sugar keeps us sane!
So raise your hand if you are with me that we all need peanut butter cheesecake in our life?
If you know what is good for you, you would have your hand raised right meow.
Make sure to also check out the Greek Yogurt Peanut Butter Cheesecake with Maple Peanut Clusters recipe over at Celebrations!
- 1 ½ cups gluten free chocolate graham crackers crumbs (about a sleeve and half)
- ¼ cup melted coconut oil
- ¼ cup truvia
- 1 pkg (8 oz) low fat cream cheese
- 2 cups non-fat plain greek yogurt
- ½ cup truvia
- ¾ cup peanut butter
- 2 egg whites
- 2 eggs
- Maple Peanut Clusters:
- 1 ¼ cups roasted and salted peanuts
- ¼ cup maple syrup
- Chocolate syrup for garnish
- Crust: Preheat oven to 350 degrees F. Spray 4 mini springform pans with cooking spray.
- In a small bowl, mix the graham cracker crumbs, coconut oil and truvia. Mix well until it is all wet and sticks to each other.
- Press evenly into the bottom of the springform pans. Bake for 7 minutes then remove from the oven and let cool on a large baking sheet (this will make it easier for you to place in the oven later). Fill two large ramekins with water and place between the pans. A water bath helps the cheesecake cook and ensure it does not crack.
- Cheesecake: Reduce oven temperature to 325 degrees F.
- In a blender, add the cream cheese and the greek yogurt. Mix until creamy. Scrape the sides of the blender down and add the truvia and peanut butter. Mix until well incorporated. Add the eggs one at a time and blend until incorporated. You don’t want to over mix it!
- Pour the batter between the four pans. Bake for 30 minutes and then turn down the heat to 200 degrees and bake for 20 minutes. They are done when you shake them gently and they jiggle, but are not too soft or liquidy in the middle. The batter will not stick to your hand when you touch the surface. They will harden up upon cooling.
- Once done, remove the cheesecakes from the oven and let cool for one hour on the counter. Then transfer to the fridge and let chill for 3 hours, or overnight.
- Maple Peanut Clusters: While cheesecake cooks, add the peanuts and maple syrup to a small sauté pan. Heat over medium until they start to boil. Stir and continue to cook for 5 minutes. Remove from heat and transfer to parchment paper. Let cool.
- To Serve: Top with chocolate syrup and maple peanuts.
Craving more peanut butter?
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!