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Low-Calorie Peanut Butter Chocolate Chip Cheesecake - Creamy, Light, and Satisfying

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/4 cups graham cracker crumbs (about 10 full sheets)
  • 2 tablespoons granulated sugar
  • 3 tablespoons light butter, melted (or regular butter if preferred)
  • 1 tablespoon water (as needed to help bind)
  • Pinch of salt
  • For the filling: 12 ounces reduced-fat cream cheese (Neufchâtel), softened
  • 1 cup nonfat plain Greek yogurt
  • 2 large eggs, room temperature
  • 1/3 cup granulated sugar
  • 1/4 cup powdered peanut butter (like PB2), reconstituted with water per package directions
  • 1 tablespoon creamy natural peanut butter (for richness and flavor)
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons cornstarch
  • 1/4 teaspoon fine sea salt
  • 1/3 cup mini dark chocolate chips, plus 1 tablespoon for topping
  • Optional toppings: Light whipped topping
  • Extra mini chocolate chips
  • Drizzle of warmed powdered peanut butter
  • Equipment: 8- or 9-inch springform pan
  • Large mixing bowls
  • Hand mixer or whisk
  • Rubber spatula
  • Foil for wrapping pan (optional, if using a water bath)

Method
 

  1. Prep the pan and oven. Heat oven to 325°F (163°C). Lightly coat a springform pan with nonstick spray. If you’re worried about leaks, wrap the outside with foil.
  2. Make the crust. Stir graham crumbs, sugar, melted light butter, salt, and just enough water to form damp sand. Press firmly into the bottom of the pan using the bottom of a measuring cup.
  3. Par-bake the crust. Bake for 8–10 minutes, until lightly set and fragrant. Let cool for at least 10 minutes while you make the filling.
  4. Mix the cream base. In a large bowl, beat softened reduced-fat cream cheese until smooth, about 1 minute. Add Greek yogurt, sugar, vanilla, salt, and cornstarch. Mix on low until just combined and silky. Scrape the bowl.
  5. Add the peanut butter. Stir in the reconstituted powdered peanut butter and the tablespoon of creamy peanut butter. Mix until fully blended and smooth. Avoid whipping too much air into the batter.
  6. Beat in the eggs. Add eggs one at a time, mixing on low until just incorporated. Overmixing can cause cracks later.
  7. Fold in chips. Gently fold in 1/3 cup mini chocolate chips.
  8. Fill and level. Pour the batter over the cooled crust. Tap the pan gently on the counter to release any large air bubbles. Sprinkle the remaining tablespoon of mini chips on top.
  9. Bake. Place on the center rack. Bake 40–50 minutes, until edges are set but the center still has a slight wobble about 2 inches across. If your oven runs hot, start checking at 38 minutes.
  10. Cool gradually. Turn the oven off, crack the door, and let the cheesecake sit inside for 30 minutes. Then remove to a rack and cool to room temperature.
  11. Chill to set. Cover and refrigerate for at least 4 hours, preferably overnight. This step is crucial for a clean slice and best texture.
  12. Slice and serve. Run a thin knife around the edge before unlatching the springform. Slice with a hot, dry knife for neat pieces. Add optional light whipped topping if you like.