White Chocolate Peanut Butter Cheesecake

This White Chocolate Peanut Butter Cheesecake is a lightly sweet, slightly healthier twist on a classic dessert — rich, creamy, and layered with peanut butter flavor, finished with crunchy mini chocolate chips and a silky white chocolate drizzle. Baked on a buttery graham cracker base, then chilled until perfect, this cheesecake yields 8 slices that cut clean and look beautiful on the plate. 

Why You’ll Love This Recipe

• Easy three-ingredient filling with Greek yogurt and cream cheese 
• Balanced sweetness with white chocolate, peanut butter, and chocolate chips 
• Make-ahead friendly — bake, chill, decorate, and serve 
• Perfect portion size with 8 slices of indulgent cheesecake
• Looks elegant yet simple — great for gatherings and dessert tables 

Ingredients

Crust

• 110 grams Honey Maid Graham Crackers 
• 57 grams light butter 

Cheesecake

• 227 grams Non Fat Greek Yogurt (1 cup) 
• 8 oz Fat Free Cream Cheese (1 package)
• 43 grams Pescience Cake Pop Protein (this is all I had left, you can use more) 

Toppings

• 25 grams Nestle Mini Morsels 

Directions

Crust

1. Preheat the oven to 375°F (190°C). 
2. Place the graham crackers in a food processor and grind them into fine crumbs. 
3. Melt the butter in the microwave or on the stovetop. 
4. Combine melted butter with the ground graham crackers, mixing with a fork until evenly coated and crumbly.
5. Press the graham mixture firmly into the bottom of an 8-inch springform pan to form a crust layer. 
6. Bake the crust for 10–15 minutes, then remove from the oven and let cool slightly on a wire rack. 

Cheesecake Filling

7. In a large mixing bowl, combine the Greek yogurt, fat-free cream cheese, and Cake Pop Protein. 
8. Beat the mixture with an electric mixer (stand or hand mixer) on medium speed until smooth and completely blended.
9. Once the crust has finished baking, pour the cheesecake filling evenly over the warm crust. 
10. Reduce the oven temperature to 350°F (175°C). 
11. Bake the cheesecake for 20 minutes, or until the edges are set and the center is slightly jiggly. 
12. Remove from oven and cool on a wire rack for 30 minutes. 
13. After cooling, place the cheesecake in the freezer for 2–3 hours until thoroughly chilled and firm. 

Toppings

14. Melt white chocolate morsels in the microwave in 15-second intervals, stirring frequently until smooth. 
15. Stir in a small amount of peanut butter powder, a splash of water, and confectioners’ sugar (as used in the original recipe) to create the drizzle consistency. 
16. Sprinkle the mini chocolate chips evenly over the top of the chilled cheesecake. 
17. Use a squeeze bottle or piping bag to drizzle the white chocolate-peanut butter mixture across the top.
18. Let the cheesecake chill an additional 30 minutes so the topping sets firmly. 
19. Slice and serve! This cheesecake yields 8 slices. 

Pro Tips and Variations

• Ultra-smooth texture: Make sure the cream cheese is fully softened before mixing to avoid lumps.
• Clean slices: Wipe your knife with warm water between cuts for bakery-style slices.
• Protein boost: You can increase the Cake Pop Protein amount slightly for a firmer texture.
• Extra peanut butter flavor: Add a thin swirl of melted peanut butter on top before chilling.
• No springform pan? Line a regular round pan with parchment for easy removal.

Serving Suggestions

• Serve well-chilled for the cleanest slices and best structure.
• Pair with:
  • Fresh strawberries or raspberries
  • A drizzle of extra melted white chocolate
  • Light whipped cream on the side
• Ideal for:
  • Dessert tables
  • Birthday celebrations
  • Make-ahead party desserts

Storage / Reheating

• Refrigerator: Store covered for up to 4 days.
• Freezer: Wrap slices individually and freeze for up to 1 month.
• Serving from frozen: Let sit at room temperature for 10–15 minutes before eating.
• Reheating: Not recommended — this cheesecake is best served cold.

FAQs

Can I make this ahead of time?
Yes — it’s best made 1 day in advance so it fully sets.

Why freeze instead of refrigerate initially?
Freezing ensures the cheesecake firms up quickly and slices cleanly.

Can I skip the protein powder?
The recipe texture is designed around it, but skipping may result in a softer cheesecake.

Do I need a water bath?
No — this recipe does not require one.

Conclusion

White Chocolate Peanut Butter and Chocolate Chip Cheesecake is the perfect balance of creamy, light, and indulgent. With its buttery graham crust, smooth cheesecake filling, and chocolate-chip finish, it delivers a visually stunning dessert that tastes just as good as it looks. Simple ingredients, easy steps, and reliable results make it a must-save recipe for any cheesecake lover.

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