Peanut Butter Swirl Protein Cheesecake


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Member since 2015
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Serves 12 | Prep Time 20 | Cook Time 45

Why I Love This Recipe

Most of these ingredients can be found at your local health food store :)


Ingredients You'll Need

Crust:
1/2 cup. Vanilla Protein Powder or PB Banana Bread
1/2 cup. Almond Meal
2 tbsp. Natural Sweetener (Stevia)
1/4 cup. Coconut Oil
1/2 tsp. Cinnamon
1/4 tsp. Baking Soda
3/4 tsp. Salt
2 tbsp. Water

Filling:
1 cup. Extra Light Cream Cheese
1/2 cup. No Fat Greek Yogurt
1/2 cup. Natural Peanut Butter, melted
1/4 cup. Natural Sweetener
1/4 cup. Vanilla Protein Powder
2 egg whites

Peanut Butter Heart Swirl:
2 tbsp. Smooth Natural PB

Chocolate Topping:
1/2 cup. Vegan Chocolate Chips, melted


Directions

Preheat oven to 175C.


Mix the crust ingredients in a bowl and then press into a 8" spring formed baking tin lined with baking paper.


Bake for 12 mins.


In a food processor pulse the filling ingredients, until smooth.


Pour over the crust and set aside.


Melt down the smooth PB. With a teaspoon drop 1cm circles of peanut butter over the cheesecake.


Then use a knife to swirl through the middle of the drops of peanut butter.


Decrease the oven temp to 150C and bake cheesecake for further 25-30 mins.


The center should jiggle slightly if you shake the cake softly in the tin.


Allow to cool in the tin and then move into the fridge for 2-3 hours.


Once "set" melt down the chocolate chips and pour over the cheesecake with a spoon.


Questions, Comments & Reviews



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