Greek yogurt, light cream cheese, powdered peanut butter, vanilla, and whipped topping make four chilled cheesecake cups. They can set for one hour in the refrigerator or for 15 minutes in the freezer.
Ingredients
- 1/2 cup plain non-fat Greek yogurt
- 2 tablespoons powdered peanut butter, such as PB2
- 2 tablespoons light cream cheese, such as Philadelphia one-third-less-fat
- 2 tablespoons sugar-free whipped topping, such as Cool Whip Light
- 1 tablespoon Truvia or monk fruit sweetener
- 1/2 teaspoon vanilla extract
- Pinch of salt, optional
- Optional toppings: crushed graham cracker, mini chocolate chips, or sugar-free chocolate syrup
Instructions
- Mix the light cream cheese and sweetener in a small bowl until smooth.
- Add the Greek yogurt, powdered peanut butter, vanilla, and optional salt. Stir until creamy.
- Fold in the whipped topping just until blended.
- Divide the mixture among four small ramekins or jars.
- Refrigerate for 1 hour, or freeze for 15 minutes for a faster set.
- Add crushed graham cracker, mini chocolate chips, or a drizzle of sugar-free chocolate syrup if desired.
Folding rather than vigorously stirring the whipped topping helps keep the cups airy. Add crunchy toppings only when serving so they retain their texture.
