Skinny Peanut Butter Chocolate Chip Cheesecake
- ½ package (8 oz) Vanilla CANDIQUIK Coating
- 2 (8 oz) packages ⅓ less fat cream cheese, softened
- 1 package (3.4 oz) sugar free/fat free instant cheesecake pudding, dry
- 1 container (8 oz) fat free Cool Whip, thawed
- ½ cup peanut butter (can use reduced fat)
- ⅓ cup mini chocolate chips
- 1 (9 inch) graham cracker crust
- Garnish: sugar free chocolate syrup
- Melt Vanilla CANDIQUIK according to directions on package.
- In a large bowl combine softened cream cheese, dry cheesecake pudding and Candiquik; mix until well blended.
- Add peanut butter and whipped topping and blend until combined.
- Fold in chocolate chips. Spoon mixture into graham cracker crust.
- Drizzle with sugar free chocolate syrup. Keep refrigerated.
Tip: refrigerate 1 hour prior to serving.
Recipe by Miss CANDIQUIK at http://blog.candiquik.com/skinny-peanut-butter-chocolate-chip-cheesecake/
3.1.09