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