Yogurt and peanut butter cheesecake

Name: Yogurt and peanut butter cheesecake
Prep time: 35 MINUTES
Cook time: 1 HOUR 10 MINUTES
Yield: 1
Cuisine: Healthy
Ingredients: 1 ½ cup Graham crackers; 2 tablespoons cocoa powder; ¼ cup cane sugar; ¼ cup melted coconut oil; 1 cup cream cheese; 2 cup of Oikos 11% plain yogurt; 1/2 cup cane sugar; 3/4 cup peanut butter; 2 egg whites; 2 whole eggs

Home Recipes Desserts Yogurt and peanut butter cheesecake

35 MINUTES

8-10 SERVINGS

1 HOUR 10 MINUTES

INGREDIENTS:

For the crust:

1 ½ cup Graham crackers
2 tablespoons cocoa powder
¼ cup cane sugar
¼ cup melted coconut oil

For the cheesecake:

1 cup cream cheese
2 cup of Oikos 11% plain yogurt
1/2 cup cane sugar
3/4 cup peanut butter
2 egg whites
2 whole eggs

PREPARATION STEPS

For the crust:

1Preheat oven to 350 °F. 2Place parchment paper in a 6" springform pan or 8" x 8" cake pan. 3In a small bowl, combine graham crackers, sugar, cocoa powder and coconut oil. 4Press mixture into bottom of pan and bake for 8 minutes. Let cool on the countertop.

For the cheesecake:

1Preheat oven to 350 °F. In a food processor, blend cream cheese and yogurt until smooth. Scrape the edges with a spatula and add the sugar and peanut butter, blend again for a few seconds, then add the eggs one at a time and blend until well incorporated. Do not over stir the mixture. 2Pour the mixture over the reserved crust and place in the oven for 1 h 10 minutes. Gently check with the tip of a knife to see if the mixture is cooked through. 3The cake is ready when the middle is firm. 4Let the cake cool for 1 hour on the counter, then transfer it to the refrigerator for at least 3 hours (ideally overnight). 5Garnish with caramelized nuts and chocolate bark.

Yogurt and peanut butter cheesecake

INGREDIENTS:

PREPARATION STEPS

Fresh look. Same delicious taste.

Nouveau look. Même goût délicieux.