Preview
Peanut Butter Protein Cheesecake
5 min
Prep Time0 min
Cook Time5 min
Total TimeGot 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!
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 PB2
4 tbsp monkfruit erythritol sweetener
120ml boiling water
Crust
2 sugar-free digestive biscuit
2 tbsp non-fat milk
Toppings
20g sugar-free dark chocolate
125g fresh raspberries
4 tbsp PB2
4 tbsp non-fat milk
Make the crust
- Crush up the digestive biscuits.
- Mix with non-fat milk until combined. Press into the bottom of a ramekin.
Make the cheesecake
- 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.
- Transfer mixture to a blender. Add the rest of the cheesecake ingredients. Blend on high until completely smooth and creamy.
- Pour mixture on top of crust.
- In a microwave-safe bowl, heat dark chocolate until melted, about 20-30 seconds. Drizzle melted chocolate on top of cheesecake.
- Let cheesecake set in the fridge for 1 hour or overnight.
- 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.
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