Peanut Butter-Chocolate Cheesecake Squares

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 135
  • Fat: 4.1g
  • Saturated fat: 1.2g
  • Protein: 5.0g
  • Carbohydrate: 19.4g
  • Cholesterol: 19mg
  • Iron: 0.4mg
  • Sodium: 195mg
  • Calories from fat: 27%
  • Fiber: 0.8g
  • Calcium: 49mg


  • 1/3 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 2 tablespoons chilled light stick butter
  • Cooking spray
  • 1/2 cup fat-free hot fudge topping
  • 1 (8-ounce) block-style fat-free cream cheese
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 cup reduced-fat creamy peanut butter
  • 1 tablespoon fat-free milk
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°.
  2. Combine flour and brown sugar; stir well. Cut in small pieces of butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press mixture firmly into bottom of an 8-inch square pan coated with cooking spray. Bake at 350° for 8 minutes. Remove from oven.
  3. Place fudge topping in a small microwave-safe bowl. Microwave at HIGH 1 minute or until thoroughly heated, stirring after 30 seconds.
  4. Beat cream cheese at medium speed of a mixer until smooth. Gradually add sugar, beating well. Add egg and next 3 ingredients, beating well. Pour batter over prepared crust. Drizzle fudge topping over batter. Using the tip of a knife, swirl fudge into batter. Bake at 350° for 20 minutes or until set. Let cool completely in pan on wire rack.
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