Chocolate Peanut Butter Protein Cheesecake

Can you believe it is only three days until Christmas? Well, it’s basically only two more now that I am writing this post in the evening. It has come so quickly. I have done a bunch of Christmas flavored recipes the past couple weeks so I had to change it up a little this week. It’s not necessarily Christmas themed, but this chocolate peanut butter protein cheesecake was amazing!

One of my favorite parts about cheesecakes is how easy they are to make. It might seem a little intimidating at first, but it is so simple. Just add everything to a food processor and blend until smooth. Then I divided the batter up and added cocoa powder to some of it and peanut flour to the other part to make it peanut butter flavored.

Each slice has a crazy 20 grams of protein! That is as much or more than most protein bar. And, let me tell you, it tastes much better than any protein bar. I would take a slice of rich and creamy cheesecake over a bland protein bar any day. Thanks to the Beast vanilla protein, it also tastes amazing!

Chocolate Peanut Butter Protein Cheesecake

Author: Spencer Miller

Prep time: 10 mins

Cook time: 1 hour

Total time: 1 hour 10 mins

Serves: 8 slices

Protein packed healthy chocolate peanut butter protein cheesecake drizzled with chocolate. Each slice of this rich and creamy cheesecake has 20 grams of protein!

Ingredients

2 bricks (450g) reduced fat cream cheese
2 cups (450g) plain nonfat Greek yogurt
2 whole eggs
2 scoops (70g) Beast vanilla protein powder
1/2 cup granulated stevia or erythritol
3 tbsp. (20g) sugar free cheesecake pudding mix
6 tbsp. (30g) unsweetened cocoa powder
6 tbsp. (36g) peanut flour*
1/3 cup (50g) chocolate chips (milk or dark is fine)

Instructions

Add cream cheese, Greek yogurt, eggs, protein powder, stevia, and cheesecake pudding mix to a food processor. Blend until smooth.
Scoop out 1/3 of the cheesecake batter to a separate bowl. Add cocoa powder and mix in until smooth and combined.
To the remaining 2/3 batter in the food processor, add peanut flour. Blend until smooth.
Pour chocolate batter into the bottom of a 9 inch springform pan. Pour peanut butter batter over top.
Fill a large bakin dish with about 1 inch of warm water. Place cheesecake inside water bath.
Bake for 1 hour. Remove from oven and let completely cool. Then move to the refrigerator for about 4-5 hours or overnight to let it set.
After cheesecake has been refrigerated, melt chocolate chips and put into a ziploc bag. Cut the end off and pipe the chocolate over the cheesecake.
Cut into 8 pieces and enjoy!