Peanut Butter Protein Cheesecake


For christmas I decided instead of giving my friends and loved ones chocolate I would make a healthier alternative treat and stumbled across a great recipe for peanut butter protein cheesecake by Miss K. I know a lot of the recipes I post are peanut butter related but what can I say, I’m a peanut butter addict!

This recipe will make one large cheesecake or four mini cheesecakes.

You will need…

Crust Layer

  • 1/2 cup vanilla protein powder
  • 1/2 cup flaxseed meal
  • 1/4 cup coconut oil
  • 1/2 tsp cinnamon
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 2 Tbsp natvia
  • 2 Tbsp water

Cheesecake Filling

  • 1 cup extra light cream cheese
  • 1/2 cup no fat greek yogurt
  • 1/4 cup vanilla protein powder
  • 2 egg whites
  • 1/2 cup natural peanut butter
  • 1/4 cup natvia


  1. Preheat oven to 180 degrees.
  2. Mix crust ingredients in a bowl and press into cheesecake tin(s). I used 4″ mini cheesecake tins. Bake for 10 minutes.
  3. In a food processor pulse the ingredients for the cheesecake filling until smooth.
  4. Pour over the crust and set aside.
  5. If you would like to add a peanut butter swirl, melt down a few teaspoons of peanut butter and drop a circles over the cheesecake and using a knife swirl through the middle of the drops to create a heart shaped pattern.
  6. Decrease the oven to 150 degrees and bake the cheesecake for 25 – 30 minutes.
  7. Allow to cool in the tin and then move to the fridge for 2-3 hours.
  8. Once set decorate with chocolate, peanuts or more peanut butter!

MCD xx

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