Peanut Butter & Greek Yogurt Cheesecake
A rich yet light cheesecake featuring creamy peanut butter and tangy Greek yogurt on a crisp chocolate wafer crust, baked gently for a smooth, crack-free finish.
Equipment
- 1 Mixer
Ingredients
Chocolate Wafer Crust
- 170 grams chocolate wafers (or chocolate cookies, finely crushed)
- 70 grams unsalted butter softened
Peanut Butter Yogurt Filling
- 900 grams full-fat Greek yogurt strained if needed
- 225 grams cream cheese at room temperature
- 280 grams dark brown sugar
- 1 tbsp cornstarch 250 g creamy peanut butter OR 2 envelopes unflavored gelatin dissolved in 120 ml of warm water (use one or the other)
- 30 ml vanilla extract
- 250 grams creamy peanut butter
- 4 egg whites at room temperature
- 2 whole eggs at room temperature
- 100 grams white sugar
Optional Easy Topping
- 100 grams dark chocolate
- 20 grams coconut oil
- roasted peanuts chopped (optional)
Instructions
Prepare the Crust
- Crush the chocolate wafers into fine crumbs and mix with softened butter until evenly moistened.
- Press the crumb mixture firmly and evenly onto the bottom of a greased 23 cm (9-inch) springform pan.
- Chill in the fridge for at least 15 minutes or bake at 175 °C (350 °F) for 8 minutes to set the crust, then let cool.
Make the Filling
- Preheat the oven to 175 °C (350 °F). Place a pan of hot water on the lower rack to create a moist baking environment (optional but recommended).
- In a large bowl, beat the Greek yogurt and cream cheese until smooth and creamy.
- Add brown sugar and cornstarch (or dissolved gelatin), mixing well.
- Blend in the peanut butter and vanilla extract until combined.
Prepare the Egg Mixture
- In a separate bowl, beat the egg whites and whole eggs until slightly thickened.
- Gradually add white sugar while beating until soft peaks form (about 4–5 minutes).
Combine and Bake
- Gently fold the egg mixture into the yogurt-peanut butter batter. Do not overmix.
- Pour the batter over the crust and smooth the top.
- Bake at 175 °C for 15 minutes.
- Lower the oven temperature to 95 °C (200 °F) and continue baking for about 2 hours, or until the center is just set and no longer shiny.
- Turn off the oven. Run a knife around the edge of the cheesecake to loosen. Leave the cheesecake in the oven with the door slightly open for 2 more hours to cool gradually.
Chill and Decorate
- Refrigerate the cheesecake overnight.
- For the topping: melt dark chocolate with coconut oil until smooth. Pour over the chilled cheesecake. Sprinkle with chopped peanuts if desired. Chill until set.
Nutrition
Calories: 360kcal
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