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Peanut Butter Protein Cheesecake

yield: 4 servingsprep time: 5 minscook time: 0 mins
Gluten Free


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!



  • 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


  • 2 sugar free digestive biscuits
  • 2 tbsp non-fat milk


  • 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!


  • 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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