Skinny Peanut Butter Chocolate Chip Cheesecake

 

Ok, I want to chat about those energy/health bars.

You know the ones, they are sold next to the vitamins in most grocery stores…

I’ve tried several different brands of them. Several different flavors. Nada.

I was truly excited the first time I tried one. Chewy chocolate fudge brownie - YES, please! Dark Chocolate Peanut Butter. Count me in.

But no. Not sure what brownie they were inspired by, but it’s not any of the ones I’ve had. Nor does it even remotely satisfy my sweet tooth (which I realize isn’t 100% the purpose…).

I need a brownie or peanut butter cookie after one of those just to get the taste out of my mouth. Ok, I’m exaggerating. But really.

What I’m getting at is, if you’d like something that isn’t going to kill your diet yet still satisfy your sweet tooth – may I suggest Cinnamon Raisin Energy Bites or this skinny cheesecake recipe (and if you’re looking for protein, make a protein shake or consume some chicken).

Skinny Peanut Butter Chocolate Chip Cheesecake. Energy bar flavor excluded.

 

Skinny Peanut Butter Chocolate Chip Cheesecake
 
Serves: 8
Prep time:
Total time:

 
Ingredients
  • 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
Instructions
  1. Melt Vanilla CANDIQUIK according to directions on package.
  2. In a large bowl combine softened cream cheese, dry cheesecake pudding and Candiquik; mix until well blended.
  3. Add peanut butter and whipped topping and blend until combined.
  4. Fold in chocolate chips. Spoon mixture into graham cracker crust.
  5. Drizzle with sugar free chocolate syrup. Keep refrigerated.
Notes/Tips
Tip: refrigerate 1 hour prior to serving.

 

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Tell Me Something Sweet

  1. says

    This looks great. I just have a question about Candiquik – would rather not buy it if I have a good substitute already. Do you think I could use the white dipping chocolate discs I already have? Or is it something different?

  2. says

    OK, so I spotted this recipe while looking through a LOT of recipes yesterday – forgive me for not noticing that this is a blog about Candiquik, which might have made my question seem rather insensitive. What exactly is Candiquik? I could probably be convinced to try it. I’ve just never heard of it before this post.

    • says

      Hi Kelsie, if you cut the pie into 8 (generous servings), each piece is approx. 350 calories (less if you use fat free cool whip. Compared to 750+ calories for a normal small slice of cheesecake), If you cut into smaller pieces (which I would be fine with, because it is rich still), it would be about 200 calories per serving! And remember, the peanut butter does add a lot of calories, but it’s also full of protein and the “good fat” ;). Hope this helps!

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