Chocolate and Peanut Butter Protein Cheesecake
Fancy a protein cheesecake to start your weekend? Who wouldn’t? Peanut butter is pretty difficult to refuse at the best of times but when combined with chocolate and made into this gloriously silky creation its simply irresistible. This is my chocolate & peanut butter protein cheesecake, enjoy.
- 200 grams tub quark
- 5 tbsp. Greek Yoghurt
- 75 ml milk (or plant based alternative)
- 1 tbsp. chocolate whey protein
- 1 tbsp. smooth peanut butter
- 1 tsp. cocoa powder
- 6 soaked dates
- 1 handful of hazel nuts
- 1/2 handful of almonds
- 1 tbsp. peanut butter
- 1 tbsp. agave
- Pinch of pink Himalayan rock salt
- Mix all the ingredients for the cheesecake filling in a bowl and set to one side.
- Blend all the ingredients for the base in a food processor until the mixture starts to stick together. At this point it may be a little dry or a little wet depending on the type of dates you have used. If it’s fine leave it, if it’s dry add dates or agave and if it’s wet add more nuts.
- Get a spring form pan and grease it with what ever you like e.g. 1 kcal spray, coconut oil etc..
- Press the contents of the food processor into the base of the spring form pan.
- Pour over the cheesecake mix.
- At this point feel free to jazz up your cheesecake a little, if you want a nice swirl on the top of your cheesecake just get a tablespoon of Greek yoghurt drop it into the centre and give it a little swirl around.
- You can also throw on some crushed fresh fruit, perhaps some raspberries to create a nice fruit compote. I added a little swirl.
- Then pop in the oven for around 25 minutes. It needs to be watched carefully, if over cooked it will taste very dry. This will be obvious because the top will start to crack.
- The duration will depend upon the thickness of your cheesecake filling the thicker it is the longer it will take to cook.
- Remove from the oven and leave to cool before attempting to remove from pan.