Reese peanut butter cheesecake
9SP blue, green & purple or 6pp per serving
- 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.