Monday, 14 July 2014

Homemade Peanut Butter and Chocolate Protein Cheesecake

What more do I need to say to introduce this other than there's chocolate, peanut butter and protein? I mean, what else could you possibly want...?

Created on a paleo cheesecake base of coconut oil, cacao and ground almonds, everything about this Peanut Butter and Chocolate Protein Cheesecake screams indulgent and decadent. However, it's pretty guilt-free and makes the perfect weekend treat. Heck, I've even been known to have this at breakfast!




Chocolate Peanut Butter Protein Cheesecake

For the crust:
200g ground almonds
2 tbsp cacao or chocolate protein powder
2 tbsp Lucy Bee coconut oil, melted
1 tbsp honey
1 tbsp coconut sugar

For the filling:
300g soft cream cheese (I used low-fat, but use whatever you want)
200g Greek yoghurt
2 scoops chocolate protein powder (I love Maxi Nutrition)
4 tbsp stevia
2.5 heaped tbsp natural peanut butter (I love Hognuts)
1 tbsp cacao
2 eggs
1 tsp vanila extract

Melted peanut butter / chocshots / dark chocolate to decorate (optional)


1) Preheat the oven to 160C. Tip all of the crust ingredients into a food processor and pulse until combined and sticking together. Press gently down into an 8 inch springform cake tin, then set aside while you make the filling.

2) Using an electric whisk, mix together the cheese, greek yoghurt and protein powder until smooth. Add in the eggs, one at a time, mixing well in between each. Tip in the remaining ingredients and mix until well combined.

Homemade Protein Cheesecake

3) Pour the cheesecake mix over the base, then bake for 30 minutes, or until set but slightly wobbly in the middle. Leave to cool, then place to set in the fridge for a few hours. Once cooled, drizzle over your choice of toppings, then slice and eat.