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Ingredients

1 prepared chocolate graham cracker pie crust ½ cup granular no-calorie sucralose sweetener (such as Splenda®) 3 tablespoons reduced-fat peanut butter 3 tablespoons reduced-fat cream cheese 4 ounces unsweetened chocolate, chopped 1 ¾ cups granular no-calorie sucralose sweetener (such as Splenda®) 1 (8 ounce) package reduced-fat cream cheese ½ cup skim milk 2 eggs 1 teaspoon vanilla extract

Nutrition Info

332.4 calories carbohydrate: 26.9 g cholesterol: 66.1 mg fat: 23.1 g fiber: 3 g protein: 10.2 g saturatedFat: 10.5 g servingSize: - sodium: 302.5 mg sugar: 11.9 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C).
Mix sweetener, peanut butter, and cream cheese together in a small bowl until filling is smooth. Spread peanut butter filling onto the bottom of the pie crust.
Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, 3 to 5 minutes.
Place sweetener and cream cheese for chocolate filling into a small mixing bowl. Beat with an electric mixer until soft. Add milk slowly, mix with a wire whisk until smooth. Add melted chocolate. Stir well. Add eggs and vanilla extract, mix until well blended. Pour into the pie crust on top of peanut butter mixture.
Bake in the preheated oven until set, 20 to 25 minutes. Chill for about 2 hours before serving.

1 8-inch pie

This low-sugar cheesecake is my favorite birthday dessert for myself and a good option for our family with diabetic dietary needs.