Peanut Butter Swirl Protein Cheesecake
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
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
1/2 cup. Vegan Chocolate Chips, melted
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.
Pairs Well With
Most of these ingredients can be found at your local health food store :)