Peanut Butter Cheesecake
A quick and easy high-protein recipe that tastes like chocolate peanut butter cheesecake, and yet it is healthy enough to eat every day!
Servings 1
Calories 239kcal
Ingredients
- 1/2 cup low-fat cottage cheese
- 1/2 scoop chocolate casein protein powder*
- 1-2 tbsp natural peanut butter **
- 1/2 tsp pure stevia
Instructions
- In a magic bullet or small blender, combine all ingredients. (I find it works best to layer the cottage cheese first, followed by the protein, followed by the Splenda, then finished off with the peanut butter.)
- Turn on and blend until everything is completely mixed and the cottage cheese has gone smooth. If the mixture gets stuck and wont blend, turn off and take the lid off and give everything a stir. Do this multiple times if need be, until creamy. (It really depends how good your bullet/food processor/blender is!)
- You can devour it right away, but it's the best if you let it get even firmer in the freezer! Mine takes about 1 hour, but check every 30 minutes to make sure it hasn't gone rock solid!
Notes
- I like to use casein protein over whey protein, as it is thicker. However, whey protein will be just as yummy!
- I usually use 1 tablespoon of peanut butter in the actual mixture, and if I am feeling extra generous with myself, I will add an additional 1 tablespoon on top just before eating!
Nutrition
Serving: 155g | Calories: 239kcal | Carbohydrates: 12.2g | Protein: 29g | Fat: 8.8g | Saturated Fat: 2.2g | Cholesterol: 20mg | Sodium: 754mg | Potassium: 204mg | Fiber: 1.3g | Sugar: 8.5g | Vitamin C: 1.7mg | Calcium: 240mg | Iron: 2.3mg