Chocolate-Drizzled Peanut Butter Cheesecake Bars

Chocolate-Drizzled Peanut Butter Cheesecake Bars

1 Review
From: Diabetic Living Magazine

These decadent-tasting but lightened-up treats are packed with whole grains and healthy nuts.

Ingredients 24 servings

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Original recipe yields 24 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • ½ cup regular rolled oats
  • ½ cup whole wheat flour
  • ¼ cup packed brown sugar (see Tips)
  • ¼ cup butter, melted
  • 2 (8 ounce) packages fat-free cream cheese, softened
  • ¾ cup creamy peanut butter
  • ⅓ cup granulated sugar (see Tips)
  • ¾ cup refrigerated or frozen egg product, thawed
  • ¼ cup fat-free milk
  • 1 teaspoon vanilla
  • 2 ounces semisweet chocolate, chopped
  • 2 tablespoons fat-free milk
  • 3 tablespoons chopped peanuts


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Lightly coat a 13x9x2-inch baking pan with cooking spray; set aside.
  2. For crust, place oats in a food processor or blender. Cover and process or blend until coarsely ground. In a small bowl combine ground oats, flour, brown sugar, and melted butter. Pat evenly into the bottom of the prepared pan. Set aside.
  3. Meanwhile, for cheesecake filling, in a large bowl combine cream cheese, peanut butter, and granulated sugar. Beat with an electric mixer on medium speed until combined. Add egg substitute, the ¼ cup milk, and the vanilla. Beat on low speed just until combined.
  4. Pour cheesecake filling onto the prepared crust. Bake in preheated oven for 25 minutes or until set in the center. Cool in pan on a wire rack for 30 minutes. Cover with foil and chill for at least 4 hours or up to 24 hours.
  5. For chocolate drizzle, in a heavy small saucepan heat and stir chocolate over low heat until melted and smooth. Remove from heat and beat in enough of the 2 to 3 tablespoons milk to make drizzling consistency. Spoon melted chocolate mixture into a small resealable plastic bag. Seal bag. Using scissors, snip off a very small corner from bag. Pipe melted chocolate over the cheesecake filling. Sprinkle with chopped peanuts. Cover and chill until chocolate is set.
  • Tip: Choose Splenda Brown Sugar Blend for Baking and Splenda Sugar Blend for Baking. Follow package directions to use product amounts equivalent to ¼ cup brown sugar and ⅓ cup granulated sugar. Per serving with sugar substitutes: 137 calories, 7 g protein, 10 g carb., 8 g total fat (3 g sat. fat), 8 mg cholesterol, 1 g fiber, 2% Vitamin A, 0% Vitamin C, 202 mg sodium, 8% calcium, 4% iron. Exchanges: ½ starch, 1 lean meat, 1 fat Carb Choice: .5

Nutrition information

  • Serving size: 1 bar
  • Per serving: 145 calories; 8 g fat(3 g sat); 1 g fiber; 13 g carbohydrates; 7 g protein; 8 mg cholesterol; 8 g sugars; 203 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit, 1 starch, 1 lean meat, 1 fat

Reviews 1

September 19, 2018
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By: Beulah
These actually are pretty good. I used what I had in the house and made 1/2 recipe just to try them Substituted quick oats, a real egg, and made my own chocolate drizzle from butter, sugar, baking cocoa, and milk. Chopped up an Atkins bar that's mostly chocolate covered peanuts and a little caramel to put on top.
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