For anyone who has read my blog before, you probably know about my affinity for chocolate and peanut butter together. It’s just so simple and classic and delicious. They were meant for one another. The only problem is that it’s usually not very good for you…lots of fat and all the calories that go with it. But not today…today we eat delicious, creamy cheesecake with my favorite flavors. For only 80 calories per cheesecake! Oh, and did I mention that those 80 calories include 8 grams of protein? No big deal or anything (kind of a big deal 🙂
Guiltless Peanut Butter and Chocolate Cheesecake
- 1/3 cup fat free cottage cheese
- 2/3 cup Dannon Light and Fit vanilla non-fat Greek yogurt
- 1 1/2 egg whites
- 1 scoop Cellucor Peanut Butter Marshmallow whey protein
- 2 tbsp PB2 powdered peanut butter
- 1 tbsp Simply Jif peanut butter
- 2 packets Truvia
- 3 tbsp dry roasted unsalted peanuts
- 2 tsp coconut flour
- 1 tbsp unsweetened cocoa powder
- 1/2 tbsp unsweetened vanilla almond milk
- 1/4 tsp vanilla extract
- 2 tbsp 365 Organic Mini Dark Chocolate Chunks
- In a food processor or NutriBullet, process peanuts until ground into a fine powder. Mix in coconut flour, cocoa powder, almond milk and vanilla extract. Divide evenly among 9 silicone baking cups and press into cups to form crust.
- Pre-heat oven to 325 degrees.
- In a food processor or NutriBullet, combine cottage cheese, Greek yogurt, peanut butter, egg whites, Truvia and PB2 until smooth. Add in protein powder and continue to combine until smooth.
- Add cheesecake mixture on top of crusts, leaving about 1/4" from the top of the cheesecake to the top of the baking cup.
- Place cheesecake cups into larger baking dish and fill dish with water until almost even with the top of the cheesecake filling. Bake at 325 degrees for 20-23 minutes or until centers of cheesecake are still a little jiggly (like Jello).
- Allow cheesecakes to cool in the water bath until water is room temperature, then remove cheesecakes from water bath and refrigerate, uncovered for at least an hour before serving (best if refrigerated overnight before serving).
- Before serving, top cheesecakes with melted dark chocolate.