YOUR SOLIN GENERATED RECIPE
Chocolate Peanut Butter Protein Cheesecake
A rich and indulgent cheesecake reinvented for clean eating; a silky, protein-packed chocolate peanut butter cheesecake that delivers dense flavor with a light graham cracker crust. Creamy low-fat cream cheese and nonfat Greek yogurt blend with chocolate protein powder and natural peanut butter for a satisfying dessert that fits your nutritional goals.
INGREDIENTS
8 oz Low Fat Cream Cheese (~226g)
1/2 cup Nonfat Greek Yogurt (~120g)
0.9 scoop Chocolate Protein Powder (~27g)
2 tbsp Natural Peanut Butter (~32g)
1/4 cup Graham Cracker Crumbs (~30g)
1 tsp Unsalted Butter (~5g)
1 tsp Natural Peanut Butter Drizzle (~5g)
PREPARATION
Preheat your oven to 350°F (175°C). Line a small springform pan with parchment paper or lightly grease it.
Combine the graham cracker crumbs with the melted unsalted butter in a small bowl. Press the mixture evenly into the base of the pan to form a compact crust. Place the pan in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the low fat cream cheese until smooth. Add the nonfat Greek yogurt and mix until fully incorporated.
Stir in the chocolate protein powder gradually, ensuring a smooth consistency without lumps.
Fold in the natural peanut butter and continue to mix until you have an even, creamy batter.
Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
Bake in the preheated oven for approximately 20-25 minutes, or until the edges are set and the center jiggles slightly.
Remove the cheesecake from the oven and let it cool to room temperature, then chill in the refrigerator for at least 3 hours to fully set.
Before serving, drizzle the top with the remaining teaspoon of natural peanut butter for an extra burst of flavor.
Slice and serve chilled. Enjoy your delicious and protein-packed dessert!