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:
5Preheat 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. 6Pour 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. 7The cake is ready when the middle is firm. 8Let the cake cool for 1 hour on the counter, then transfer it to the refrigerator for at least 3 hours (ideally overnight). 9Garnish with caramelized nuts and chocolate bark.

All of our Oikos yogurts are proudly prepared in Canada with 100% Canadian milk!