A quick and easy high-protein recipe that tastes like chocolate peanut butter cheesecake and yet, is healthy enough to eat every day!
This is the only recipe that I have EVER posted that I eat every. single. day. of. my. life.
Actually I lied. I go between this and the other high-protein snack: healthy almond joy cheesecake every. single. day. of. my. life.
I really don’t know what to call it, so I have affectionately named it “cheesecake.” But, unlike the healthy cottage cheese cheesecake, it is not actually cheesecake, but it really and truly does taste like it. I have even non-health-obsessed friends agree with me.
I like when this happens. It means I have not gone totally bananas.
Why You Will LOVE This Recipe
- If you have read the series on proteins, fats and carbs that I posted earlier, you would know that this is the PERFECT snack for bed time. It’s full of protein and healthy fats to keep your muscles going alll night lonngggg (I am resisting the urge to break into song here…you know the song)
- It keeps your taste buds happy. So so so happy beyond words. My favorite flavor combo is peanut butter/chocolate (very into healthy chocolate peanut butter muffins right now). Give me something peanut buttery and chocolatey and I will show you a magic trick. It’s called I-will-inhale-it-so-fast-you-dont-know-how-I-didn’t-choke-and-die.
Probably the lamest trick you’ve ever seen, but it’s all I got.
- This little bowl of yum has got that rich, creamy and thickness that I usually only find in a true cheesecake. But, this is made with cottage cheese. And protein powder. And natural peanut butter. Healthy healthy healthy!
Is Peanut Butter Cheesecake Healthy?
Is peanut butter cheesecake healthy? No. Is THIS peanut butter cheesecake healthy? Well, it’s much healthier than anything you can find at the grocery store. This is a high-protein dessert, which addresses muscle development and satiety, meaning it will keep you feeling fuller, longer. The peanut butter is the all-natural stuff, so it contains only peanuts — no added sugar, oils, or salt. The protein powder adds, well… protein, and the amount of sugar it contains is minimal. The cottage cheese also contains a wealth of protein, and we use stevia instead of sugar. Peanut butter does contain a lot of calories so I wouldn’t go overboard with this one but I reckon it’s better to get those calories from this than, say, 99 per cent of the desserts at the store.
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
Mix
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 won’t blend, turn off and give everything a stir. Do this multiple times if need be, until creamy.
Chill
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.
FAQs
Unfortunately, it is essential to getting the thick “Cheesecakey” texture of this. You COULD try cocoa powder, but it would be quite bitter and I can’t guarantee it works, as I only make it with protein. But protein powder is low carb and naturally sweetened.
I like to use casein protein over whey protein, as it is thicker. However, whey protein will be just as yummy!
Not at ALL. It just tastes like creamy chocolate and peanut butter goodness. I know MANY people who love this recipe!
How To Store Peanut Butter Cheesecake
Given that the recipe (well, I) recommends you put it in the freezer to firm it up, this is exactly where you should store it. Honestly, I’m not sure how long a recipe like this will last in the freezer because it always ends up getting eaten within a week.
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!
Tips & 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 Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
(Based off 1 Tbsp peanut butter)
Want more uses for protein powder?
STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTEREST, FACEBOOK, AND TWITTER!
This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!
Do you still eat this every day? Haha. I used to make this a lot and recently rediscovered it as a post-workout snack. I always alternate between peanut butter and almond butter.
Still nuts about it, just like a squirrel on a workout wheel! Haha.