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Reese peanut butter cheesecake

9SP blue, green & purple or 6pp per serving
4 from 1 vote
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Dessert
Servings 8


  • 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


  • 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.