Peanut Butter & Chocolate Cheesecake - Weight Watchers Freestyle
Yield: 8 Servings (6 points per serving for blue, green and blue)Click here to view your WW Personal Points and track it on your app.
Ingredients
- 1 8 oz. box reduced-fat cream cheese, softened
- 1/2 cup and 1 tablespoon granulated Splenda
- 1/2 cup reduced-fat sour cream
- 1 teaspoon vanilla extract
- 8 oz. fat-free Cool Whip
- 2 tablespoons unsweetened cocoa powder
- 4 tablespoons PB2 powder
- 3-4 tablespoons water
Instructions
- Add the cream cheese and 1/2 cup Splenda to a mixing bowl. Beat until it is smooth.
- Add the sour cream and vanilla extract and beat until smooth.
- Fold in the Cool Whip, then put 1/2 of the mixture in a separate mixing bowl.
- To one bowl, add the unsweetened cocoa powder and tablespoon Splenda. Stir to combine.
- In a small bowl add the PB2 powder and 3 tablespoons water. You want it to be creamy, but not watery. You might have to add an additional tablespoon of water.
- Add the PB2 to the second bowl of cheesecake. Stir to combine.
- Add the chocolate cheesecake to the bottom of a pie pan and spread evenly. Then add the peanut butter cheesecake and spread evenly.
- Cover and refrigerate overnight.