WW-Friendly Peanut Butter Cheesecake Fluff

Servings: 6
Estimated WW Points: 2 Points per serving
Exact Points can vary depending on the whipped topping, powdered peanut butter, pudding mix, and graham cracker brand you use.

Ingredients

For the Cheesecake Fluff

• 2 cups nonfat plain Greek yogurt
• 1½ cups fat-free Cool Whip, thawed
• ¼ cup powdered peanut butter, such as PB2 or PB Fit
• 3 tablespoons sugar-free cheesecake instant pudding mix
• 3 tablespoons powdered zero-calorie sweetener, or to taste
• 1 teaspoon vanilla extract
• ¼ teaspoon cinnamon
• 3–5 tablespoons unsweetened almond milk, as needed
• Tiny pinch of salt

For the Crumb Topping

• 2 reduced-fat graham cracker sheets, finely crushed
• ½ teaspoon cinnamon
• 1 teaspoon powdered zero-calorie sweetener

Instructions

1. Add the Greek yogurt, powdered peanut butter, cheesecake pudding mix, powdered sweetener, vanilla, cinnamon, and a tiny pinch of salt to a large mixing bowl.
2. Whisk everything together for about 1 minute, until the mixture looks completely smooth and begins to thicken.
3. Add the almond milk 1 tablespoon at a time, mixing after each addition. The goal is a very thick cheesecake-like consistency, so don’t add all the milk at once.
4. Let the mixture sit for 5–10 minutes. The instant pudding mix will continue absorbing moisture and the filling will become noticeably thicker.
5. Gently fold in the fat-free Cool Whip using a rubber spatula.
6. Fold slowly from the bottom of the bowl upward instead of aggressively stirring. This keeps the mixture fluffy and gives it the airy mousse-like texture shown in the photo.
7. Taste the fluff. If you want a stronger peanut butter flavor, you can add another tablespoon of powdered peanut butter. If it becomes too thick, loosen it with a teaspoon or two of almond milk.
8. Transfer the mixture into a medium serving bowl or divide it among individual ramekins.
9. Smooth the top using the back of a spoon, leaving a few soft swirls so it still looks light and fluffy rather than perfectly flat.
10. In a small bowl, combine the crushed graham crackers, cinnamon, and powdered sweetener.
11. Sprinkle the crumb mixture lightly over the top. Keep most of the crumbs toward the center so you still see plenty of creamy filling around the edges.
12. Cover and refrigerate for at least 1 hour before serving.
13. For an even thicker cheesecake texture, chill it for 2–3 hours.
14. Serve cold by itself, or use sliced strawberries, apple slices, or a measured portion of low-point crackers for dipping.

Nutrition Facts

Per serving, approximately:

• Calories: 105
• Protein: 10g
• Carbohydrates: 12g
• Fat: 2g
• Saturated Fat: 0.5g
• Fiber: 2g
• Sugar: 5g
• Sodium: 180mg

Estimated WW Points: 2 per serving

The thing I’ve learned with this kind of fluff is that it always looks slightly too thick while you’re making it, and then somehow ends up exactly right once the whipped topping is folded in. The first time I made a similar dessert, I kept adding almond milk because I thought the yogurt mixture was too stiff. Once I added the whipped topping, the whole thing ended up much softer than I wanted. Now I stop while the base still looks almost like thick frosting and let the Cool Whip loosen it naturally.

I also give the pudding mix time to work before deciding whether the texture needs adjusting. Five or ten minutes sounds insignificant, but it makes a real difference. It goes from something that looks like flavored yogurt to a much thicker cheesecake-style filling without adding any extra ingredients.

For the peanut butter flavor, powdered peanut butter is especially useful here because regular peanut butter can make the mixture heavier and quickly increase the Points. The powdered version gives enough peanut flavor while letting the dessert stay airy. I still like keeping the flavor slightly subtle rather than making it overwhelmingly peanut buttery because that makes it taste more like cheesecake fluff instead of peanut butter frosting.

The graham crumbs are another thing I wouldn’t completely remove just to shave off every possible Point. A very small amount makes the dessert feel much more complete. You get that occasional crumbly bite that makes it taste like an actual cheesecake dessert rather than a bowl of mousse. I just measure them instead of covering the whole top.

This is also one of those desserts that genuinely tastes better after a couple of hours in the refrigerator. The flavors settle, the texture firms up, and the graham crumbs soften just slightly where they touch the filling. I’ve kept leftovers covered for 3 days, and the texture stays really good. If it gets extra firm overnight, I just give my serving a gentle stir before eating.

For an almost frozen cheesecake texture, I sometimes put an individual serving in the freezer for 20–30 minutes. It gets thick enough that you can almost scoop it like soft ice cream without turning icy.