Cheesecake Bark with Chocolate Peanut Butter Swirl
DELICIOUS, frozen Cheesecake Bark topped with creamy swirls of chocolate and peanut butter! Only 5 minutes of hands-on prep time and just 5 main ingredients required.
Servings: 12 servings
Ingredients
- 6 ounces cream cheese, softened
- 2 cups full fat plain yogurt
- 1 tablespoon granulated sweetener, I use Stevia
- 1 teaspoon pure vanilla extract
- pinch of salt
- 3 tablespoons smooth peanut butter, melted
- 3 tablespoons Lily's Dark Chocolate Chips, melted
- 2 tablespoons chopped peanuts, optional
Instructions
- Line a baking sheet with parchment paper and set aside.
- In your mixer's bowl, beat cream cheese until creamy.
- Add in yogurt and continue to mix until incorporated.
- Add sweetener, vanilla, and salt; beat until smooth and well combined.
- Taste for sweetness and adjust accordingly. I almost always mix in a bit more vanilla.
- Pour mixture onto prepared baking sheet and smooth it all out until bark is about 1/2-inch thick.
- Drop a dollop of about 5 to 6 small circles of the melted peanut butter, and 5 to 6 circles of the melted chocolate over the cream cheese mixture. (Use microwave to melt the peanut butter and chocolate chips - cool for about 1 minute after melting and before adding to the Bark.)
- Using a toothpick or a butterknife, swirl the chocolate and peanut butter around to create a marbled design.
- Sprinkle with chopped peanuts, if using.
- Freeze for 4 hours, or until frozen.
- Break or cut into 12 pieces and serve.
Notes
RECIPE NOTES
- Use microwave to melt the peanut butter and chocolate chips - cool for about 1 minute after melting and before adding to the Bark.
- Serve/eat the Cheesecake Bark as soon as pieces are removed from the freezer because the Bark will start to melt in minutes.
Nutrition
Calories: 117kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 92mg | Potassium: 136mg | Fiber: 0g | Sugar: 4g | Vitamin A: 230IU | Vitamin C: 0.2mg | Calcium: 76mg | Iron: 0.2mg
