Who says cheesecake is only for special occasions? Indulge in a high-protein treat any day of the week with this peanut butter cheesecake. Not only is it delicious, it’s so easy to make and perfect for meal prep.
Ingredients
- 8 biscuits (crumbled)
- 2 tbsp. low-fat butter (melted)
- 2 tbsp. honey
- 180 g light cream cheese
- 200 g 0% fat Greek yoghurt
- 1 scoop Impact Whey Protein (Vanilla)
- 2 tbsp. Peanut Butter
- Handful strawberries
- Handful blueberries
- 2 tbsp. Protein Chocolate Spread
Instructions
Preheat the oven to 175C.
Crush the biscuits into fine crumbs, either by hand or with a rolling pin.
Mix the biscuit crumbs with the melted butter and honey.
Transfer the mixture into ramekins (or a loaf tin) and press it down until it covers the full base.
Bake the biscuit base for 10 minutes.
In a large mixing bowl, combine the cream cheese, yoghurt, protein powder, peanut butter, and honey.
Pour the cheesecake filling onto the baked biscuit base, smoothing over the top.
Bake the cheesecakes for 20 minutes at 175C, then lower the temperature to 150C and bake for another 10 minutes.
Remove the cheesecakes from the oven and let it cool. Place it in the fridge for at least three hours.
Once the cheesecakes have fully cooled, decorate with toppings. They look great with drizzled peanut butter and chocolate spread, and topped with strawberries and blueberries.
Nutritional info per serving:
| Calories | 427 |
|---|---|
| Total Fat | 20g |
| Total Carbohydrates | 31g |
| Protein | 25g |
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