Calling all cheesecake fans.. oh and peanut butter fans as well 😉 Have I got a dessert for you.. This Reese peanut butter cheesecake is to die for.. okay well don’t die cause then you don’t get to eat this delicious creation 😉 I really wanted to create a peanut butter cheesecake that was light on the points, but I still wanted it to be full of flavor.. I think I did pretty good, some may think its point heavy at 9 smart points per serving, but I promise its worth all 9, and hey don’t forget we all get weeklies for these kind of indulgences, and this cake won’t rob you of them all 😉 I hope you enjoy it as much as I did!
Reese peanut butter cheesecake
9PP, 9SP blue, green & purple or 6 points plus
Ingredients
- 1 ready made graham crust
- 6 oz softened light cream cheese
- 1/4 cup light peanut butter (I use Kraft)
- 2 Tbsp brown sugar
- 1 tsp vanilla
- 1 cup fat free cool whip
- 2 Tbsp mini reese's pieces
Instructions
- Cream together your cream cheese, peanut butter, brown sugar and vanilla.
- Stir in your cool whip and mix well until nice and creamy.
- Use a spatula and spoon into your ready made crust.
- Top with mini reese pieces and refrigerate for at least 1.5 hours (store in fridge)
- Cut into 8 servings
- Nutritional info per serving.. Calories 228...Fat 9.9g..Saturated fat 4.3g...Carbs 28.2g...Fiber 0.8g...Sugars 14.2g..Protein 4.9g..
- *Note, can substitute PB2 in wet form and it will bring points down slightly.
29 Comments
Made this today, GOOD yummy
Glad you enjoyed it Beth 🙂
Hi! Could you substitute the 1/4cup of peanut butter to mixed up powdered peanut butter?
Hi, yes if you make it in to wet form, I don’t knwo the point difference though as I never use PB2 sorry
I made this today but could not believe that it was only 9 smart points so I put it through the recipe builder and got 14!!!! That’s a major difference. It was good but not worth 14 points. The crust alone is 9 points!!!! I’m glad I was skeptical of the points and figured it out for myself.
Please check your ingredients cause I can assure you the graham crust is not 9 points alone, if you go into the WW app you will see the reg is 6SP for 1/8 and 4SP for the reduced fat, where your getting 9 from is unknown to me!(I used the reg) people need to be not so quick to trust their recipe builders… I use my fitness pal where I can match the ingredients exactly and then I get the nutritional numbers which I then input into the WW calculator, your other ingredients might of been different than mine.. so try other alternatives like figuring the points out per ingredients and doing some math or using my fitness pal before just simply relying on your recipe builder and then getting upset with me..
Actually I stand corrected, the graham crust is 4SP per 1/8 , follow this link for nutritional info https://www.google.ca/search?q=ready+made+graham+cracker+crust&rlz=1C1CHBF_enCA706CA706&espv=2&biw=1600&bih=775&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiBsY2bxPHOAhVP0GMKHeGyD-IQ_AUIBigB#imgrc=LOc0L104pbzhTM%3A
And perhaps your PB was a different brand and more points (I use a light Kraft brand here in Canada, plus I used fat free cool whip and light cream cheese, maybe yours were different?)
This turned out just perfect. Thanks for putting this recipe up. Our fav.
Simon
Glad you enjoyed it 🙂
Made this last night for bf and it’s so yummy! Thank you so much for the recipe. I have fallen in love with your blog. Next recipe I want to try is your chicken parm lasagna rolls. ?
Hi Summer, so glad you both enjoyed the cheesecake.. Hope you enjoy the lasagna rolls, love those 🙂
This was fabulous!! I look forward to trying your other dessert recipes! ?
Yay, so glad you enjoyed it 🙂
Can this be frozen? There is just me and I don’t want to eat all of it right away. Thanks
Yes I think it will freeze well and you could even eat it slightly frozen for more of an ice cream type treat, or thaw it out
What temperature do you bake this at ?
This is a no-bake cheesecake, it sets in the fridge
I am going to try substituting the brown sugar with stevia?? Points would go down as well. Not sure how to calculate the points to see how that changes the values . I am also going to use PB2. Thanks for the recipe. And all of your others. Awesome site
Hi Nancy, you are very welcome, hope you enjoy it.. If you have the WW app you could build the recipe and see the new point value
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This sounds delicious! Could you add cocoa powder to make it chocolate peanut butter pie? How much cocoa powder would you add?
Hi Rosalie, I have only made it as recipe states because it is a no-bake I’m not sure how the cocoa powder would hold up, might not settle right
I used the smallest (6 oz) Keebler crust and this recipe didn’t even fill the crust. It’s only half way up. Is your picture deceiving or did I do something incorrectly?
Hi Lori, I can assure you it is NOT deceiving, that is indeed my recipe as followed and photographed, not sure why I would ever consider deceiving anyone???
It is hard for me to know what happened without being there, mine was not all the way to the top as you can see in the picture the crust is out a bit at top but it was a little more than 3/4 full
Just a note this recipe will be the exact same points across all 3 colors. All of the ingredients in this recipe have the same points no matter what color plan you are on.
Hi, I think I state that, 9SP for all programs .. 6PP is an old program (points plus)
Can you freeze this ty
HI Rose, I think it will freeze good