Protein PB Cheesecake
Josh New cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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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.
- Time
- 40 minutes
- Equipment
- Microwave and blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Peanuts, dairy, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 225 g
- 30 g
- 20 g
- 4 g
- 1 g
- 60 g
Weights are estimates. Together, the ingredients weigh about 370 g before cooking, which is about 370 g per serving.
Steps
Add the cottage cheese, peanut butter, honey, vanilla extract, and a pinch of salt into a blender.
Blend the mixture until it is completely smooth and creamy.
Pour the blended cheesecake mixture into a serving bowl.
In a separate microwave-safe bowl, add the chocolate chips.
Microwave the chocolate chips on low power, stirring occasionally, until they are melted and smooth.
Pour the melted chocolate over the cheesecake mixture in the bowl, spreading it to the edges.
Top the chocolate layer with the crushed peanuts.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 807
- Protein
- 47 g
- Carbs
- 73 g
- Fat
- 48 g
- Fiber
- 28 g
Where the calories come from
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