Imported from Instagram
Protein PB Cheesecake
A quick, high-protein no-bake cheesecake made with a creamy cottage cheese and peanut butter base, topped with a hardened chocolate shell and crushed peanuts.
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Ingredients
- 1 cup low fat cottage cheese
- 2 tbsp peanut butter
- 1 tbsp honey
- 1 tsp vanilla extract
- salt (Pinch)
- 0.33 cup Lily’s stevia sweetened chocolate chips
- 1 oz crushed peanuts
Steps
- 1
Add the cottage cheese, peanut butter, honey, vanilla extract, and a pinch of salt into a blender.
- 2
Blend the mixture until it is completely smooth and creamy.
- 3
Pour the blended cheesecake mixture into a serving bowl.
- 4
In a separate microwave-safe bowl, add the chocolate chips.
- 5
Microwave the chocolate chips on low power, stirring occasionally, until they are melted and smooth.
- 6
Pour the melted chocolate over the cheesecake mixture in the bowl, spreading it to the edges.
- 7
Top the chocolate layer with the crushed peanuts.
- 8
Place the bowl in the refrigerator for 25-30 minutes until the chocolate shell has completely hardened.
Notes
For the best texture, ensure you use a high-powered blender to fully break down the cottage cheese curds until the base is silky.
Nutrition per serving
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