PB Swirl cheesecake

INGREDIENTS

CRUST LAYER
  • 1/2 c vanilla protein powder
  • 1/2 c almond meal
  • 1/4 c coconut oil
  • 1/2 tsp cinnamon
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 2 tbsp natural sweetener
  • 2 tbsp water
CHEESECAKE FILLING
  • 1 c extra light cream cheese
  • 1/2 c no fat Greek yogurt
  • 1/4 c vanilla protein powder
  • 2 egg whites (can omit)
  • 1/2 c natural peanut butter (melted)
  • 1/4 c natural sweetener
PEANUT BUTTER HEART SWIRL
  • 2 tbsp smooth natural peanut butter
TOPPING (optional)
  • 1/2 c SF choc chips melted

PROCEDURE​
  1. Preheat oven to 175C. Mix the crust ingredients in a bowl and then press into a 8” spring formed baking tin lined with baking paper. Bake for 12 minutes.
  2. In a food processor pulse the filling ingredients, until smooth. Pour over the crust and set aside
  3. Melt down the smooth peanut butter. With a teaspoon drop 1cm circles of peanut butter over the cheesecake, I did mine in a circular fashion around the cake. Then use a knife to swirl through the middle of the drops of peanut butter (this is what makes them look like a heart).
  4. Decrease the oven temperature to 150C and bake cheesecake for a further 25-30mins, the centre should “jiggle” slightly of you shake the cake softly in the tin.
  5. Allow to cool in the tin and then move into the fridge for 2-3 hours.
  6. Once “set” melt down the chocolate chips and pour over the cheesecake with a spoon

NUTRITION
12 Servings
153 Calories | 12g Protein | 6g Carbs | 9g Fat