Peanut butter is one of my very favorite things in life. It’s amazing. I don’t even understand how it can possibly be so amazing, but it is.
So the other day, when I had an intense craving for peanut butter, I decided rather than eating half the jar I’d put it in a protein cheesecake instead.
The result was magical.
There are no words to describe how good this was you guys—crunchy, creamy, and peanut buttery all at the same time, this one’s a keeper for sure.
Now, keep in mind that when I made this I was in the mood for something really peanut buttery, and was more going for taste than just macros. So while this cheesecake is still much healthier for you than the real version, if you want to slim it up a bit you could easily do so by either just making it crustless or putting a little less peanut butter in it (a.k.a. 1/3 cup instead of 1/2 cup).
Here’s your peanut butter protein cheesecake recipe:
1/2 cup almond meal or ground almonds
2 Tbsp peanut butter (I like crunchy)
1 Tbsp unsweetened almond milk
1 cup low fat greek yogurt
1 cup low fat cottage cheese
1/2 cup peanut butter
1/2 cup vanilla whey protein powder
2 Tbsp coconut flour
1 egg white + 1 whole egg
Topping: 2-3 dark chocolate squares (or one square per piece if you want it extra chocolatey)
Heat your oven to 325 degrees Fahrenheit. While the oven is warming up, mash up the almond meal, peanut butter, and almond milk until you get a crumbly, gooey crust. If it’s a little too dry, add a tiny bit of almond milk (or other milk of your choice) until it’s crumbly but sticks together in a sort of paste. Then use a spatula to press it down to the bottom of a springform pan (I used this 7” one).
Next, combine all the filling ingredients and blend everything together. Ideally you want it mixed so well that there are no more cottage cheese chunks left.
Pour the cheesecake mixture on top of the crust, then stick it in the oven. Cook it for about 35-40 minutes, or until it’s still a little jiggly in the center. Do not overcook it!
Remove the cheesecake and let it cool, then place it in the refrigerator. If you can leave it overnight that’s ideal, or at least for about four hours.
Once it’s chilled, melt a couple of squares of dark chocolate and drizzle it on top of the cheesecake.
Total prep time: 15 minutes
Total cooking time: 40 minutes
Macros (per 1/6 cheesecake, including crust):