No-Bake Chocolate Peanut Butter Cheesecake

You really won't believe that this indulgent dessert is healthy.

8 oz softened fat-free cream cheese

8 oz fat-free Cool Whip

1/2 cup PB2 Powdered Peanut Butter

1 1/4 cup skim milk (can use soy or almond intead)

1 package (1.4oz) sugar-free instant chocolate pudding

8-inch low fat graham cracker pie crust

Sugar-free chocolate syrup and/or whipped cream as desired for topping


In a medium bowl, beat the cream cheese with an electric mixer on low until smooth.

In a separate bowl, combine the milk, PB2, and pudding. Beat on low until smooth.

Add the pudding mixture to the cream cheese and beat on low until mixed. Add the Cool Whip to the bowl and fold in with a spoon or spatula until completely mixed.

Pour the filling into the pie crust and refrigerate for two hours until set. Top with chocolate sryup and whipped cream as desired, and enjoy!

Store any leftovers covered in refrigerator.