Say a BIG hello to this beautiful looking Peanut Butter and Jelly Protein Cheesecake.
Don't you just want to face plant it...?
I know I do...
Anyway, I don't think that this cheesecake needs much introduction. Except: go make it. You won't regret it.
PEANUT BUTTER AND JELLY PROTEIN CHEESECAKE
For the base:
1 cup dates
1 cup almonds
4-5 tbsp Freeist sugar-free jam
For the filling:
250g cream cheese
3/4 cup smooth peanut butter (I used Meridian)
2 scoops Sci-Tec Direct chocolate peanut butter whey
1/2 cup Sukrin zero calorie, zero carb icing sugar
1 tsp vanilla extract
1 drop Capellas peanut butter drops
Handful dark chocolate chips, to decorate
1) Blitz the dates in a food processor until they break down and start to clump together. Remove, then blend the nuts until they form a crumb. Now, tip the dates back in and blend until everything sticks together and you get a dough. Press the dough down into a springform cake tin, then spread over the sugar-free jam. Place in the freezer to set.
2) In the meantime, blitz together the ingredients for the filling until smooth. Stop and taste - if you need it sweeter, add more icing sugar. If the mixture appears to be a bit too "thick", add a splash of coconut milk or melted coconut oil and blend again. Pour onto the set base, then scatter over the chocolate chips. Place back in the freezer to set overnight.
3) Remove from the freezer 10 minutes before serving. Cut into slices, then enjoy!