Peanut Butter Cheesecake Squares
I’ve realized that most of my recipes lately have mostly been lightened up meals and sides dishes, but what about our sweet-tooth?
With summer right around the corner, I wanted to try and come up with some variations of desserts that are light, refreshing, and sweet.
So here’s what we have: peanut butter cheesecake squares…
I actually got the idea from this from when I was little. My mom would use JELLO instant pudding and mix it with cool-whip and it came out to a mousse-like consistency. It was a tasty treat on a warm summer night – just light enough that you don’t feel awful afterwards, but with just the right amount of richness.
This recipe is a combination of what my mom used to make with the addition of a few graham crackers and topped with some chocolate chips (if you like) and viola! …You have a peanut butter cheesecake square for under 200 calories! What?!
Yes, it is so… And at just under 200 calories with added chocolate chips (something you can work into your day no problem), you don’t feel like you’re restricting yourself. That, and it feels like a pat on the back at the end of a long day, only one that you can actually feel good about… and not regret!
12 low-fat graham crackers (full sheets)
1 package cheesecake JELLO Instant Pudding Sugar-Free, Fat-Free
2 cups fat-free milk
2 tbsp. peanut butter (I used Skippy All-Natural)
1 container Fat-Free Cool-Whip
Peanut butter chips
- First you will want to break the graham cracker sheets in half so you end up with two squares for each sheet.
- Line the bottom of a 13×9 pan with one layer of graham crackers. You should be able to fit about 12 squares (6 full sheets).
- For the cheesecake filling, pour milk into a medium size bowl, empty cheesecake package into the milk and whisk for 2-3 minutes (it should start to set up).
- Add peanut butter and whisk until it is completely incorporated into the filling.
- Pour filling over graham crackers and then layer the remaining graham crackers on top.
- Spread the whole container of cool-whip evenly on top and refrigerate for at least 1 hour.
Serving Size: 1 square
Fat: 2 g
Carbohydrates: 22 g
Sodium: 118 mg
Sugar: 6 g
Fiber: 1 g
Protein: 2 g