High Protein Reese's Peanut Butter Cheesecake (for 2)
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Ingredients
- 1/2 cup low fat cottage cheese (or low fat Greek yogurt)
- 3 tablespoons cream cheese at room temperature
- 3 tablespoons natural peanut butter at room temperature
- 1 scoop Peanut Butter Equip Protein Powder USE CODE MARIA20 TO SAVE
- 1 large egg at room temperature
- 4 tablespoons powdered allulose
- 1 teaspoon stevia glycerite
- 1/2 teaspoon vanilla extract
CHOCOLATE DRIZZLE:
- 3 tablespoons The Good Chocolate (or other sugar free chocolate) chopped fine
- 1 1/2 tablespoons heavy cream
Instructions
- Preheat oven to 350F and line a 4 inch cheesecake pan with parchment paper (or use a 4 inch casserole dish). Set aside.
- Place all the cheesecake ingredients into a food processor and puree until very smooth. Taste and adjust sweetness to your liking.
- Pour into the prepared pan and bake for 30-35 minutes or until slightly risen and slightly firm.
- Remove from oven and allow to cool to room temperature before placing in the fridge to cool completely before topping with chocolate.
- While the cheesecake is cooling, make the chocolate coating. Place the chopped chocolate and heavy cream into a small microwave safe bowl. Heat in 15 second increments, stirring in between each heating time (it only took 15 seconds for me). Stir until the chocolate is completely melted and smooth. Drizzle over the chilled cheesecake and place back into the fridge to set the chocolate.
- Once the chocolate is set, slice and serve! Store extras in an airtight container in the fridge for up to 7 days. Do not freeze.
Video
Nutrition
Calories: 425.9 | Fat: 29.3g | Protein: 27.8g | Carbohydrates: 11.3g | Fiber: 3.6g | P:E Ratio: 0.8