Every time I make a cheesecake I tell myself that I really need to make them more often. However, it seems I never really do. Of course, this time was no different. I really can not get enough of cheesecake. Especially when it is packed with protein. What is not to love about a sweet dessert that is packed with protein?
I was sitting around trying to decide what to make. Then suddenly it hit me. Peanut butter and jelly cheesecake would be the perfect thing to make. I love cheesecake and I love peanut butter and jelly so this definitely satisfied my sweet tooth! It is definitely a great dessert to make this weekend for the 4th of July. Trust me, it will not disappoint and I bet no one will know that it is healthy too.
The base of the cheesecake is peanut butter flavored. I used natural creamy peanut butter as well as peanut flour to make it peanut butter flavored. I added a scoop and a half of MusclePharm vanilla combat powder to give it an extra boost of protein.
Once the cheesecake was baked, I let it completely cool and then put it in the fridge to set for about 5 hours. Once it set, I spread strawberry jelly over the top. It wouldn’t be PB&J without the jelly. This is definitely my mom’s and my favorite cheesecake I have ever made.
Peanut Butter and Jelly Protein Cheesecake
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 mins
- Yield: 8 slices 1x
Description
Healthy and creamy peanut butter protein cheesecake base topped with strawberry jelly and a peanut butter pretzel crust.
Ingredients
Crust
- 6 pretzel rods (about 1 cup of crushed pretzels)
- 1 1/2 cups peanut butter crunch cereal
- 1/4 cup (28g) natural applesauce
- 2 tbsp. milk (any milk is fine)
Cheesecake
- 2 cups (454g) plain nonfat Greek yogurt
- 1 1/3 cup (290g) reduced fat cream cheese
- 1 1/2 scoops (51g) MusclePharm vanilla combat protein powder
- 1/2 cup granulated stevia or erythritol
- 2 large whole eggs
- 1/4 cup (64g) natural creamy peanut butter
- 1/4 cup (24g) peanut flour
- 1/2 cup (136g) strawberry jelly (or other jelly of choice)
Instructions
- Preheat oven to 300F. Add pretzels and peanut butter crunch cereal to a food processor and blend until it is crushed up almost into a flour consistency. Add applesauce and milk. Blend again until combined.
- Spray an 8 inch springform/cheesecake pan with cooking spray. Press crust evenly into the bottom. Bake crust for 5-6 minutes.
- While crust is cooling make cheesecake filling. Add Greek yogurt, cream cheese and eggs to the food processor. Blend until smooth. Add remaining ingredients, except for jelly, and blend again until well combined and smooth.
- Pour batter in pan. Fill a large baking dish with about 1/2 inch of water to make a water bath. Set cheesecake pan inside of baking dish. Bake for 55 minutes to one hour. Cheesecake chould look firm on top but still be a little gooey on the inside.
- Let cheesecake cool at room temp for about an hour, then put in the refrigerator for at least 5 hours to let cheesecake set. Once cooled, spread jelly evenly over top of the cheesecake. Cut into 8 slices and enjoy!
Nutrition
- Calories: 320
- Sugar: 7
- Fat: `15
- Carbohydrates: 29
- Fiber: 5
- Protein: 20