Last night around 9 PM I just randomly decided that I wanted to make a cheesecake. Well making a cheesecake wasn’t exactly random, but the fact that I made it at 9 PM was a little odd. I was initially going to make a birthday cake cheesecake, but I didn’t have any sprinkles. I opted to make a peanut butter banana cheesecake instead. Boy am I glad that I did!
I decided to make this cheesecake into bars instead of a normal round one. I’m not really sure why other than to change it up a little. And, the fact that there is no need for utensils. You can just grab it and start eating.
Each piece is filled with protein thanks to using a couple scoops of vanilla combat powder and nonfat Greek yogurt. Greek yogurt is a great source of protein with about 22g in a 1 cup serving! I also used peanut flour in the cheesecake to give it the delicious peanut flavor without adding all of the fat in peanut butter.
After the cheesecake baked and cooled, I decided to top it with peanut butter and banana of course. Between the peanut butterĀ and mashed banana in the cheesecake as well as the banana and peanut butter on top, it is definitely for anyone who loves the two together!
PrintPeanut Butter Banana Protein Cheesecake Squares
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 mins
- Yield: 12 squares 1x
Description
Healthy peanut butter banana protein cheesecake topped with a drizzle of peanut butter and sliced banana.
Scale
Ingredients
Crust
- 1 cup (80g) quick oats
- 1/4 cup (56g) coconut flour
- 2 tbsp. granulated stevia or erythritol
- 1/2 tsp. vanilla extract
- 6 tbsp. milk (any milk is fine)
Filling
- 1 1/4 cups (280g) plain nonfat Greek yogurt
- 1 package (227g) reduced fat cream cheese
- 2 whole eggs
- 1 medium (130g), mashed ripe banana
- 2 scoops (67g) MusclePharm vanilla combat protein powder
- 1/4 cup granulated stevia or erythritol
- 6 tbsp. (36g) peanut flour
- 3 tbsp. (16g) sugar free cheesecake pudding mix
Topping
- 3 tbsp. (18g) peanut flour
- 2 tbsp. sugar free maple syrup
- 1/2 medium banana, sliced
Instructions
- Preheat oven to 300F. Line a 6×8 baking dish with foil then spray with nonstick cooking spray.
- Blend all crust ingredients together in a food processor. Press crust evenly into the bottom of the prepared baking dish. Bake for 5 minutes. While crust is cooling, make filling.
- Make sure food processor is clean. Add all filling ingredients. Blend until smooth. Try not to blend too long. Pour batter into baking dish. Hit on the counter a few times to remove air bubbles. Bake for 40 minutes, cover with foil, and then bake another 7-8 minutes.
- Let cheesecake cool and set for at least 5 hours or overnight in the fridge.
- Mix peanut flour with maple syrup. Put into a plastic bag and pipe peanut butter over the top. Add pieces of sliced banana evenly around the cheesecake. Slice into 12 squares and enjoy!
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 4
- Fat: 7
- Carbohydrates: 17
- Fiber: 3
- Protein: 14