Our tasty cheesecake pots are a winner with Slimming World members – and we love finding exciting flavour combinations to try. This peanut butter and jam version makes the most of peanut butter’s new status as a Healthy Extra healthy fats choice – and it’s so simple to create. Here’s how…
Peanut butter and jam overnight cheesecake video
Peanut butter and jam overnight cheesecake recipe
serves 1
ready in 10 mins (plus overnight chilling)
11½ Swips (deduct 6 Swips if you’re having the wheat biscuits as your Healthy Extra fibre choice and deduct 4 Swips if you’re having the peanut butter as half a Healthy Extra healthy fats choice)
What you need:
2 wheat biscuits
2 tbsp fat-free natural Greek yogurt
To top:
sliced banana
fresh raspberries
150g fat-free natural Greek yogurt
12g sugar-free 100% nut peanut butter
1 level tbsp reduced-sugar strawberry jam
What you do:
1. Put the wheat biscuits in a bowl and crush them with your hands or a fork. Add the 2 tbsp yogurt and mix together.
2. Spoon the mixture into the base of a dessert glass and press it down firmly.
3. Top with the sliced banana and raspberries.
4. Spoon the yogurt over and spread it out evenly.
5. Dollop the peanut butter and strawberry jam on top. Cover and chill overnight.
More overnight cheesecake recipes
We’ve tried and tested Biscoff, berry, choc-strawberry and more!
