Protein Desserts

Gluten-Free Desserts | Peanut Butter Cheesecake Recipe

 
 
This gluten free version of the normal fat and sugar-laden cheesecake is simple to make as its no bake!

Our Peanut Butter Cheescake doesn’t scrimp on flavour it’s a great addition to any baking repertoire and will not disappoint anyone who tries it!


Ingredients:

 
Crust

– 100g Myprotein almonds with skins

– 100g Myprotein Rolled Oats (gluten-free oats was used in this recipe)

– 3 tablespoons Myprotein melted coconut oil

– 50g sugar free chocolate chips, melted

– 1/8 teaspoon salt


Filling

– 1 pot of Quark

– 1 can coconut milk

– 200g Myprotein peanut butter

– 16g stevia

– 25g Coco powder

– 50g Myprotein chocolate Impact whey

– 1 tablespoon Myprotein melted coconut oil

– 5g Myprotein Xanthan gum

– 10 drops of Myprotein vanilla flav drops


Method:

 
Crust:

1) Melt the chocolate chips then add almonds, oats, and salt to a food processor and pulse until a crumb consistency. Combine in a medium bowl the almond mixture, melted chocolate and coconut oil and heat in the microwave for 3-4 minutes.

2) Add crumbs to a pie plate/baking tin and press crumbs evenly along the bottom and sides.

3) Place in the fridge to set.

Filling:

1) Open the can of coconut milk and spoon out the solid coconut milk leaving the watery part behind whisk the coconut solid until thickened (approximately 5-6 minutes.)

2) Add quark, stevia and coco powder then continue beating until thoroughly mixed.

3) Next add peanut butter, coconut oil, and vanilla then beat until incorporated. Pour filling in a cooled crust. Sprinkle filling with the retained crumbs and refrigerate until ready until set, approximately 5-6 hours.


Macros

 
(based on 16 servings)

Calories: 250

Fat: 8g

Carbs: 17g

Sugars: 3g

Protein: 16g



Gemma Amery

Gemma Amery

Writer and expert


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