Guiltless Peanut Butter and Chocolate Cheesecake

Name: Guiltless Peanut Butter and Chocolate Cheesecake
Prep time: 1 h 20 min
Cook time: 23 min
Total time: 1 h 43 min
Yield: 9 serving
Ingredients: 1/3 cup fat free cottage cheese; 2/3 cup Dannon Light and Fit vanilla non-fat Greek yogurt; 1 1/2 egg whites; 1 scoop Cellucor Peanut Butter Marshmallow Whey Protein; 2 tbsp PB2 powdered peanut butter; 1 tbsp Simply Jif peanut butter; 2 packets Truvia; 3 tbsp dry roasted unsalted peanuts; 2 tsp coconut flour; 1 tbsp unsweetened cocoa powder; 1/2 tbsp unsweetened vanilla almond milk; 1/4 tsp vanilla extract; 2 tbsp 365 Organic Mini Dark Chocolate Chunks

User Reviews

0.0

0 reviews

Unrated

Prep Time
1 hr 20 mins
Cook Time
20 mins
Total Time
1 hr 43 mins
Servings
9
Calories
80 kcal
Course
Dessert, Cake

Guiltless Peanut Butter and Chocolate Cheesecake

Iris Warren

Report

Crafted with ease and taste in mind, this recipe is a great choice.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

1/3 cup fat free cottage cheese
2/3 cup Dannon Light and Fit vanilla non-fat Greek yogurt
1 1/2 egg whites
1 scoop Cellucor Peanut Butter Marshmallow Whey Protein
2 tbsp PB2 powdered peanut butter
1 tbsp Simply Jif peanut butter
2 packets Truvia
3 tbsp dry roasted unsalted peanuts
2 tsp coconut flour
1 tbsp unsweetened cocoa powder
1/2 tbsp unsweetened vanilla almond milk
1/4 tsp vanilla extract
2 tbsp 365 Organic Mini Dark Chocolate Chunks

Add to Shopping List

Instructions

In a food processor or NutriBullet, process peanuts until ground into a fine powder. Mix in coconut flour, cocoa powder, almond milk and vanilla extract. Divide evenly among 9 silicone baking cups and press into cups to form crust.
Pre-heat oven to 325 degrees.
In a food processor or NutriBullet, combine cottage cheese, Greek yogurt, peanut butter, egg whites, Truvia and PB2 until smooth. Add in protein powder and continue to combine until smooth.
Add cheesecake mixture on top of crusts, leaving about 1/4" from the top of the cheesecake to the top of the baking cup.
Place cheesecake cups into larger baking dish and fill dish with water until almost even with the top of the cheesecake filling. Bake at 325 degrees for 20-23 minutes or until centers of cheesecake are still a little jiggly (like Jello).
Allow cheesecakes to cool in the water bath until water is room temperature, then remove cheesecakes from water bath and refrigerate, uncovered for at least an hour before serving (best if refrigerated overnight before serving).
Before serving, top cheesecakes with melted dark chocolate.