This Weight Watchers Peanut Butter Pie Cheesecake is a decadent, rich dessert that combines the creamy texture of cheesecake with the irresistible flavor of peanut butter. It’s a perfect treat for when you’re craving something indulgent but still want to stick to your Weight Watchers plan. This cheesecake is lightened up without compromising on taste, making it an ideal choice for a special occasion or a sweet snack!

Ingredients:

  • For the crust:
    • 1 cup graham cracker crumbs (or crushed light graham crackers)
    • 2 tablespoons light butter, melted
    • 1 tablespoon brown sugar or sugar substitute (optional)
  • For the cheesecake filling:
    • 16 oz fat-free cream cheese, softened
    • 1/2 cup fat-free plain Greek yogurt
    • 1/2 cup powdered sugar (or sugar substitute like Stevia)
    • 1/2 cup peanut butter (light or reduced-fat)
    • 1 teaspoon vanilla extract
    • 2 large eggs (or 2 egg whites, if preferred)
  • For the topping:
    • 1/4 cup sugar-free whipped topping (like Cool Whip Free)
    • 1 tablespoon mini chocolate chips (optional for garnish)

Instructions:

  1. Make the crust:
    • Preheat the oven to 325°F (165°C). Lightly spray a 9-inch pie dish or cheesecake pan with non-stick cooking spray.
    • In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar (if using). Stir until well mixed.
    • Press the mixture evenly into the bottom of the pie dish or pan. Bake for 8-10 minutes, until the crust is lightly golden. Remove from the oven and set aside to cool.
  2. Make the cheesecake filling:
    • In a large mixing bowl, beat the softened cream cheese until smooth.
    • Add the Greek yogurt, powdered sugar, peanut butter, and vanilla extract. Continue mixing until everything is well combined and smooth.
    • Add the eggs (or egg whites) one at a time, mixing just until incorporated.
  3. Assemble the cheesecake:
    • Pour the cheesecake filling into the cooled crust, spreading it evenly.
    • Bake the cheesecake for 35-40 minutes, or until the edges are set and the center is just slightly jiggly. It will firm up as it cools.
    • Turn off the oven and allow the cheesecake to cool in the oven with the door slightly open for 1 hour. Then, transfer it to the refrigerator to chill for at least 4 hours (preferably overnight).
  4. Add the topping:
    • Once the cheesecake is fully chilled, spread the sugar-free whipped topping evenly over the top.
    • Garnish with mini chocolate chips if desired, and refrigerate until ready to serve.

Servings: Makes 8 servings (1 slice per serving).

Nutrition (per serving):

  • Calories: ~180
  • Points (WW Blue/Green/Purple): 5 Points
  • Protein: 7g
  • Carbohydrates: 16g
  • Fiber: 2g
  • Sugar: 8g
  • Fat: 10g
  • Saturated Fat: 3g

Note: Nutritional information may vary depending on the specific brands and products you use, like the type of peanut butter or whipped topping.

This Peanut Butter Pie Cheesecake is a creamy, indulgent dessert that won’t break your Weight Watchers plan. It’s rich in flavor and has a satisfying texture, so you can treat yourself to a slice without feeling guilty. Pair it with a cup of tea or coffee for a perfect finish to your meal!