3 cups plain non-fat Greek yogurt (680 g)
12 ounces of firm silken tofu
1 1/3 tablespoons cornstarch
4 teaspoons vanilla
3/4 cup peanut powder (45 g)
1/2 teaspoon salt
5-10 packets of stevia, to taste

Preheat oven to 350°F. Add all ingredients to a blender and blend until smooth. Prepare a cupcake pan with 16 cupcake liners. Distribute blended cheesecake batter into the cupcake liners Bake for 25-30 minutes until cheesecake until the tops begin to brown. Remove the cheesecakes and cool for one hour. Refrigerate overnight.

Nutrition Facts (16 servings):
75 Calories
Fat: 3 g
Carbs: 5 g
Protein: 8 g

Adapted from Chocolate Covered Katie’s Chocolate Greek Yogurt Pie.