Man, I really love cheesecake. And what’s not to like when it is low calorie, no added sugar, and packed with protein? You are right. There isn’t anything you could dislike about this combo.
You could eat one of these and feel no guilt at all, or eat a piece from the Cheesecake Factory with over 900 calories in a slice. It is your choice. I know what I am going to be eating, and it definitely isn’t the unhealthy restaurant version.
The combination of flavors in these was really awesome. I have made a blueberry protein cheesecake in the past, and my brother loved. I figured I should make something like it again while he is home for Thanksgiving.
The crust was probably the quickest and easiest crusts I have made. It was just almonds, walnuts, oats, and applesauce. You can completely omit the crust as well if you want. It will decrease the fat and calories. Personally, I like having the crust for an extra layer of flavor.
I used peanut flour in the batter to give it the peanut butter taste. Peanut flour is just de fatted peanuts. It still has the peanut taste, but without all the fat. It is great to bake and cook with. I may have even thrown some Reese’s peanut butter chips in too!
To top them off, I mixed some peanut flour with water and stevia until it was a peanut butter consistency. I put it in a plastic bag and just piped it on in a zig-zag pattern and BAM. Delicous blueberry peanut butter protein cheesecake at your fingertips.
- Serves: 12 mini cheesecakes
- Serving size: 1 mini cheesecake
- Calories: 180
- Fat: 11
- Carbohydrates: 12
- Sugar: 4
- Fiber: 2
- Protein: 10
- 1 cup (80g) oats
- ⅓ cup (47g) almonds
- ⅓ cup (47g) chopped walnuts
- ¼ cup (56g) natural applesauce
- 1 brick (8oz/224g) ⅓ fat cream cheese
- 1 cup (227g) nonfat plain Greek yogurt
- 2 whole eggs
- 1 scoop (34g) Musclepharm vanilla combat protein powder
- ¼ cup + 3 tbsp. granulated stevia in the raw
- ¼ cup (24g) peanut flour
- 1 tsp. vanilla extract
- 2 tbsp. (28g) Reese's peanut butter chips
- ⅓ cup (50g) frozen blueberries
- 2 tbsp. (12g) peanut flour
- 1 tbsp. granulated stevia
- Preheat oven to 300F. Make crust by placing oats, almonds and walnuts in a food processor. Process until fine and crumbly. Add applesauce and process again until it starts to clump and stick together.
- Spray 12 silicone muffin liners with cooking spray. Take about 2 tbsp. of crust mixture and put it into each of muffin liner. Bake for 8 minutes.
- Clean food processor out. Add cream cheese, Greek yogurt, and eggs. Blend until creamy and there is no chunks of cream cheese. Add protein powder, stevia, vanilla extract, and ¼ cup peanut flour. Blend again until smooth. Add peanut butter chips and blueberries. Fold into batter.
- Let crust completely cool then pour batter evenly into each of the 12 muffin molds. Bake for about 25 minutes. Take out of oven and let completely cool for about an hour. Then refrigerate for 3-4 hours to let cheesecake set.
- One cheesecake has set, mix peanut flour with stevia and water until a peanut butter conaistency. Put into a plastic bag. Cut the end off of the plastic bag and pipe a drizzle of peanut butter evenly on to the 12 mini cheesecakes.