I think my cheesecake addiction might be getting slightly out of hand. I know a lot of you out there are cheesecake fans, so I hope you aren’t minding the healthy cheesecake recipes. Since the regular cheesecake protein bars, and key lime cheesecake protein bars, naturally, I thought these peanut butter chocolate cheesecake protein bars would be a delicious addition to the collection!
These are the most decadent to date, as they have some peanut butter in the filling, and cocoa in the crust. I actually ate most of them without the chocolate and peanut garnish, but it definitely makes it look more fancy. I leave it as an option (not included in the nutrition) as its delicious without it, and saves you a couple extra steps and calories. But feel free to add it if you want them to look fancy.
I’m still in awe that you can get a cheesecake texture with greek yogurt, but somehow I’ve found a combination that works, so I’m sticking to it!
I decided to do a homemade chocolate crust instead of using gluten-free cookies, as I figured the almond meal would work well (which it did). It adds some healthy fats without increasing the overall carbs.
I highly suggest you ensure these are fully cold before consuming, simply because they taste the best when fully chilled (as its the case with regular cheesecake too). I found these tasted even better the next day when they had a chance to chill overnight in the fridge.
I hope you’re able to try your favorite cheesecake creation soon, and I’d love if you reported back to let me know how you liked it!
- 2 eggs
- 2 cups non-fat greek yogurt
- ½ cup + 2 Tbsp stevia for baking or 16-17 packets (or whatever sweetener you like... just test for sweetness level)
- 1 Tbsp gluten free flour (if not gluten free, use all purpose)
- ¼ cup natural peanut butter
- ½ cup almond meal (ground up whole almonds)
- 3 Tbsp ground flax seeds (I buy mine already ground)
- ½ cup whey protein, chocolate (I used MRM natural chocolate)
- ¼ cup unsweetened cocoa powder
- 4 Tbsp butter, melted (could also use coconut oil, or veg oil)
- 30 drops stevia (I used NuNaturals)
- -chopped salted peanuts
- - chocolate drizzle (melted chocolate chips)
- Preheat your oven to 300 degrees F.
- In a medium bowl, whisk the eggs, add in the greek yogurt and whisk until smooth. Next, add in the peanut butter and whisk. Then, add in the stevia and flour a little at a time, whisking after each addition.
- Once the cheesecake filling is whisked until smooth, set aside
- Next, start the base. Mist or lightly oil an 8x8 pan.
- In a bowl, mix together the almond meal, flax, cocoa powder, whey protein and liquid stevia.
- Once the dry ingredients are combined, drizzle in the melted butter and stir until its all combined.
- Press the chocolate crumb mixture evenly into the bottom of the 8x8 square pan. Ensure you pack it down firmly.
- Then pour over the cheesecake filling and spread it around so its even.
- Place in the oven and bake for approx. 45-47 minutes
- When its done, it will just start to go golden around the edges, and it will jiggle slightly in the middle shake it side to side slightly.
- If it still seems too liquidy in the middle, bake for a few minutes longer.
- Allow to cool completely, then put into the fridge and allow to chill completely.
- Will take 1-2 hours to completely chill in the fridge.
- Keep stored in the fridge with tin foil over top of the pan.