Greek Yogurt Peanut Butter Cheesecake with Maple Peanut Clusters
Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Greek Yogurt Peanut Butter Cheesecake with Maple Peanut Clusters at home. This recipe serves 8. For $1.69 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains about 24g of protein, 39g of fat, and a total of 651 calories. 83 people were impressed by this recipe. Head to the store and pick up truvia, egg whites, coconut oil, and a few other things to make it today. It is brought to you by The Housewife in Training Files. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 62%, this dish is solid. Chocolate-Peanut Butter Greek Yogurt Dip, Peanut Butter Banana Greek Yogurt Bowls, and 1-Minute Peanut Butter Cup Greek Yogurt are very similar to this recipe.
Servings: 8
Ingredients:
1 ½ cups gluten free chocolate graham crackers crumbs (about a sleeve and half)
Chocolate syrup for garnish
¼ cup melted coconut oil
2 egg whites
2 eggs
1 pkg (8 oz) low fat cream cheese
¼ cup maple syrup
2 cups non-fat plain greek yogurt
¾ cup peanut butter
1 ¼ cups roasted and salted peanuts
¼ cup truvia
½ cup truvia
Equipment:
springform pan
bowl
oven
baking sheet
ramekin
blender
frying pan
baking paper
Cooking instruction summary:
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 dont 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 saut 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.
Step by step:
1. 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.
2. Mix well until it is all wet and sticks to each other.Press evenly into the bottom of the springform pans.
3. 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.
4. Mix until creamy. Scrape the sides of the blender down and add the truvia and peanut butter.
5. Mix until well incorporated.
6. Add the eggs one at a time and blend until incorporated. You dont want to over mix it!
7. Pour the batter between the four pans.
8. 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 saut pan.
9. Heat over medium until they start to boil. Stir and continue to cook for 5 minutes.
10. Remove from heat and transfer to parchment paper.
11. Let cool.To
12. Serve: Top with chocolate syrup and maple peanuts.
Nutrition Information:
covered percent of daily need
