Peanut Butter Swirl Protein Cheesecake
INGREDIENTS
  • Cooking Time: 45
  • Servings: 12
  • Preparation Time: 20
  • 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
  1. Preheat oven to 175C.
  2. Mix the crust ingredients in a bowl and then press into a 8" spring formed baking tin lined with baking paper.
  3. Bake for 12 mins.
  4. In a food processor pulse the filling ingredients, until smooth.
  5. Pour over the crust and set aside.
  6. Melt down the smooth PB. With a teaspoon drop 1cm circles of peanut butter over the cheesecake.
  7. Then use a knife to swirl through the middle of the drops of peanut butter.
  8. Decrease the oven temp to 150C and bake cheesecake for further 25-30 mins.
  9. The center should jiggle slightly if you shake the cake softly in the tin.
  10. Allow to cool in the tin and then move into the fridge for 2-3 hours.
  11. Once "set" melt down the chocolate chips and pour over the cheesecake with a spoon.
RECIPE BACKSTORY
Most of these ingredients can be found at your local health food store :)