Description
Healthy and creamy peanut butter protein cheesecake base topped with strawberry jelly and a peanut butter pretzel crust.
Scale
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