In a small mixing bowl, add your powdered peanut butter and cocoa powder and mix well.
In a separate bowl, add your yogurt and maple syrup. Add your dry mixture and mix very well until yogurt thickens to a thick, pudding-like texture. Add your peanut butter.
Enjoy immediately or for an even thicker texture, refrigerate for at least 30 minutes.
Notes
TO STORE. Transfer the cheesecake into individual serving cups, cover with food wrap, and store in the fridge for up to 3 days. TO FREEZE. We don’t recommend you freeze this Greek yogurt cheesecake as yogurt suffers significant texture changes after being frozen and defrosted.