Protein packed healthy chocolate peanut butter protein cheesecake drizzled with chocolate. Each slice of this rich and creamy cheesecake has 20 grams of protein!
Author: Spencer Miller
Serves: 8 slices
Ingredients
2 bricks (450g) reduced fat cream cheese
2 cups (450g) plain nonfat Greek yogurt
2 whole eggs
2 scoops (70g) Beast vanilla protein powder
½ cup granulated stevia or erythritol
3 tbsp. (20g) sugar free cheesecake pudding mix
6 tbsp. (30g) unsweetened cocoa powder
6 tbsp. (36g) peanut flour*
⅓ cup (50g) chocolate chips (milk or dark is fine)
Instructions
Add cream cheese, Greek yogurt, eggs, protein powder, stevia, and cheesecake pudding mix to a food processor. Blend until smooth.
Scoop out ⅓ of the cheesecake batter to a separate bowl. Add cocoa powder and mix in until smooth and combined.
To the remaining ⅔ batter in the food processor, add peanut flour. Blend until smooth.
Pour chocolate batter into the bottom of a 9 inch springform pan. Pour peanut butter batter over top.
Fill a large bakin dish with about 1 inch of warm water. Place cheesecake inside water bath.
Bake for 1 hour. Remove from oven and let completely cool. Then move to the refrigerator for about 4-5 hours or overnight to let it set.
After cheesecake has been refrigerated, melt chocolate chips and put into a ziploc bag. Cut the end off and pipe the chocolate over the cheesecake.
Cut into 8 pieces and enjoy!
Notes
* The peanut flour can be substituted for an equal amount of regular peanut butter.