RecipesDessertsPeanut Butter Protein Cheesecake

Peanut Butter Protein Cheesecake

5 min
Prep Time
0 min
Cook Time
5 min
Total Time
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Peanut Butter Protein Cheesecake

5 min
Prep Time
0 min
Cook Time
5 min
Total Time

Got a sweet craving? Try this healthy peanut butter cheesecake! It’s high-protein and sugar-free, takes 5 minutes to prepare, and there’s no baking required!

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Ingredients (4 servings)

MetricImperial
Cheesecake
1 tbsp powdered gelatin
120ml non-fat milk
2 tbsp non-fat Greek yogurt
240g low-fat cottage cheese
4 tbsp powdered peanut butter
4 tbsp monk fruit erythritol sweetener
120ml boiling water
Crust
2 sugar free digestive biscuits
2 tbsp non-fat milk
Toppings
20g sugar-free dark chocolate
125g fresh raspberries
4 tbsp powdered peanut butter
4 tbsp non-fat milk

Make the crust

  1. Crush up the digestive biscuits.
  2. Mix with non-fat milk until combined. Press into the bottom of a ramekin.

Make the cheesecake

  1. In a small bowl, add cold milk to powdered gelatin and mix until dissolved. Let sit for 5 minutes. Then, add boiling water and mix until combined.
  2. Transfer mixture to a blender. Add the rest of the cheesecake ingredients. Blend on high until completely smooth and creamy.
  3. Pour mixture on top of crust.
  4. In a microwave-safe bowl, heat dark chocolate until melted, about 20-30 seconds. Drizzle melted chocolate on top of cheesecake.
  5. Let cheesecake set in the fridge for 1 hour or overnight.
  6. When ready to serve, mix up 4 tbsp PB2 with 4 tbsp non-fat milk until smooth. Drizzle on top of cheesecake. Garnish with some fresh raspberries. Enjoy!
Notes
  • I used PB2 powdered peanut butter but you can use any brand you like.
  • For the crust, feel free to substitute sugar-free digestive biscuit with any other biscuit of choice. You can try my 3 Ingredient Peanut Butter Cookies, or Gluten-Free Low-Carb Almond Crackers too! Just be sure to omit the spices.
  • Feel free to substitute monkfruit erythritol sweetener with any other sweetener of choice.