Peanut Butter & Chocolate Mini Protein Cheesecakes

katefox3141

As far as I’m concerned, the time from Thanksgiving through Christmas is a lawless period where anything goes, food-wise (you still need to behave and be a decent human being because, Santa). Since I can eat like a bottomless pit (Only bonus to anxiety? Constant high calorie burn!), I am a big fan of this time of the year. I also still make attempts to eat healthy, so when I want what is essentially a Snickers cheesecake, I gotta figure out how to make that happen for under 800 calories. Enter these mini protein cheesecakes with a peanut butter caramel layer and chocolate drizzle. Through American Dream Nut Butter, all things are possible.

It may not be a Christmas dessert, but you’re gonna want it anyway.

Recipe and Instructions

Peanut Butter & Chocolate Protein Cheesecakes

  • Servings: 6
  • Difficulty: Beginner
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Creamy protein cheesecake meets delicious caramel-peanut-butter topping and chocolate drizzle.

Use can your preferred whey protein and peanut butter; Lakanto can also be replaced with regular sugar, but this will change the macros.

Ingredients

CHEESECAKE FILLING
*150 g (5.33 ounces) 1/3 the fat cream cheese at room temp
*150 g (5.33 ounces) nonfat Greek yogurt
*1 egg
*1 tsp vanilla extract
*20 g Quest vanilla milkshake protein powder
*48 g (1/4 cup) Lakanto granular monkfruit sweetener

PEANUT CARAMEL TOPPING
*28 g (2 TBS) American Dream Hiker’s Haul Peanut Butter (I like this because it has peanut pieces in it, making this like a Snickers bar)
*30 mL (2 TBS) sugar free syrup
*28 g Lily’s semi-sweet sugar free chocolate chips

Directions

  1. Line muffin tin with 6 silicone cupcake liners and preheat oven to 350.
  2. Whisk all cheesecake ingredients together in a large bowl until smooth.
  3. Distribute batter into each cupcake liner and bake for 20 minutes.
  4. After 20 minutes, turn off the oven and crack the door, leaving the cheesecakes in the oven for an additional 10 minutes to finish baking.
  5. Place cheesecakes on a cooling rack (to speed up, place this in the fridge for 1 hour or freezer for 30 minutes).
  6. Once the cheesecakes are totally cool and set, remove from silicone liners.
  7. Mix the peanut butter and syrup to form the caramel layer, then spread on top of each cheesecake.
  8. Melt chocolate chips in a clean bowl for 30 seconds at 50% power, stir, and repeat until melted.
  9. Drizzle chocolate on top of caramel layer with a spoon or in a piping bag.
  10. Feel free to add peanuts on top! Place in fridge to allow chocolate to set and caramel to firm up.
  11. Keep leftovers in fridge in an airtight container, and enjoy!

Nutrition

Macros
6 servings
140 cal/6 c/9.2 f/9.1 p per cheesecake
You’re not yourself when you’re hungry; grab a Snickers cheesecake.

I mean, ’tis the season for awesome desserts.

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Published by katefox3141

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