Peanut Butter Cup Cheesecake (Print Version)
Creamy cottage cheese dessert with peanut butter and chocolate sauces—light and indulgent.
# Ingredients:
Cheesecake
01 -
16 oz cottage cheese (2% fat)
02 -
19 g sugar-free instant pudding mix (cheesecake or vanilla flavor)
Peanut Butter Sauce
03 -
23 g PBfit peanut butter powder
04 -
23 g sugar-free pancake syrup (e.g., Great Value brand)
05 -
Water (to thin sauce consistency)
Chocolate Sauce
06 -
15 g unsweetened cocoa powder
07 -
45 g sugar-free pancake syrup (e.g., Great Value brand)
08 -
Water (to thin sauce consistency)
# Instructions:
01 -
Blend the cottage cheese until smooth, then whisk in the instant pudding mix thoroughly.
02 -
Combine PBfit peanut butter powder, sugar-free pancake syrup, and a small amount of water; mix until smooth and pourable.
03 -
Mix cocoa powder, sugar-free pancake syrup, and water to achieve a thin, pourable sauce.
04 -
Divide the cheesecake mixture evenly into two clear dessert containers, top with peanut butter sauce followed by chocolate sauce, then chill before serving.
# Notes:
01 -
Adjust water quantities gradually to achieve desired sauce consistency without thinning excessively.