Ingredients
For The Crust:
- 1/2 cup brown sugar packed
- 1/2 cup + 3 tablespoons white whole-wheat flour
- 3/4 cup + 2 tablespoons old-fashioned rolled oats
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup + 2 tablespoons coconut oil at room temperature, the consistency of softened butter
For The Cheesecake:
- 8 ounces reduced-fat cream cheese not fat-free, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 cup + 2 tablespoons plain Greek nonfat yogurt
- 1 large egg white
- 1/2 cup peanut butter chips plus additional for topping, optional
- Peanut butter melted for drizzling, optional
Instructions
- Preheat oven to 375°F and spray an 8x8 inch pan with cooking spray.
Make The Crust:
- In a large bowl, combine the brown sugar, flour, oats, baking soda, and salt until well mixed. Add the coconut oil. Use your hands to combine the ingredients until the mixture forms crumbs.
- Press 1 1/2 cups of the mixture firmly into the bottom of the prepared pan. Bake just until lightly golden brown, about 5 minutes. Remove pan from oven and lower the temp to 350°F.
Make The Cheesecake:
- In a large bowl, beat together the cream cheese and sugar until light and fluffy. Add the vanilla, Greek yogurt, and egg white. Beat until just combined but do not overdo it. Stir in the peanut butter chips.
- Pour the cheesecake filling onto the crust and spread out evenly. Top with remaining crust crumbs and additional peanut butter chips if desired, pressing them lightly into the cheesecake.
- Bake until the top is golden brown and the sides have slightly risen, leaving the center of the cheesecake a little bit jiggly, about 22-23 minutes.
- Remove cheesecake from oven and let cool on the counter for 1 hour. Refrigerate for at least 4 hours or overnight to set.
Cut And Serve:
- Cut the set cheesecake into squares. Drizzle with melted peanut butter and serve.