Enjoy a smooth, creamy and easy chocolate peanut butter cheesecake for breakfast! Inspired by Reese's Peanut Butter Cups, this no bake cheesecake is high protein and low in fat, and completely vegan, gluten free, dairy free and sugar free!
For the healthy chocolate peanut butter breakfast cheesecake
In a small mixing bowl, add your powdered peanut butter, cocoa powder and granulated sweetener of choice and mix well.
In a separate bowl, add your non-fat yogurt of choice. 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.
For the pita chips
Preheat the oven to 350 degrees and line a baking tray with parchment paper.
Cut the Flatout wrap into squares and lay out evenly. Spray the triangles lightly with more cooking spray and sprinkle cocoa powder over it. Bake for 8-10 minutes, or until crispy and golden on the edges. Remove from oven and allow to cool.
While cooling, prepare your powdered peanut butter and melt your chocolate chips. Drizzle over the pita chips.
Breakfast cheesecake can be prepped in advance or doubled, tripled etc. It can also be prepped the night before- It will become even thicker.Pita chips can be kept covered for up to 3 days at room temperature.