This meal possibly ranks up there as the best thing I’ve ever made. Key word – meal. I’m not even going to classify this as dessert because I know I will be having it at least twice this week for breakfast.
But for less than 5 grams of sugar and a whopping 10 grams of protein per slice, it’s more nutritious than most cereals out there. And SO MUCH MORE DELICIOUS!! Can you honestly think of a better Monday morning breakfast?
Oh and please tell me you have not finalized your Thanksgiving dessert spread yet. This cheesecake just belongs on your holiday table scape. Right in between the pumpkin pie and apple pie. You gotta have a little something chocolate in there!
And trust me when I say this cheesecake does NOT taste like it’s a lightened-up version of the real thing. I know for the holidays people may be hesitant to offer their family and friends something healthy on an otherwise indulgent day. But take my word, this cheesecake will fool every mouth you feed.
My boyfriend would agree but he’s in such a deep cheesecake coma right now I don’t even think he’s conscious.
To add an extra dose of protein, I added a hearty dose of Sunwarrior Classic Plus Vanilla Protein. Sunwarrior was the very first brand of protein powder I ever used because I love the composition of their powders. Their Classic Plus Protein (my personal go-to) is made with plant-based, organic ingredients including brown rice protein, quinoa, chia seeds and amaranth. The flavor profile is very clean and subtle which makes it ideal for adding to smoothies, oatmeal, pancakes or, of course, cheesecake.
Another advantage is that the protein powder is extremely fine so you don’t have to worry about it clumping up in your batter or dough when baking.
And we all know you’re going to be doing more than a few samples of that batter… 😉
Add it on your bucket list.
And if anyone could tell me who put chocolate and peanut butter together, I would like to find them and give them the biggest hug for being so damn brilliant.
This post was sponsored by Sunwarrior. All thoughts, opinions and foodie rambles are my own 🙂
- 8 ounces fat-free cream cheese
- 1¼ cup 0% fat plain Greek yogurt
- ¼ cup Sunwarrior Classic Plus Vanilla Protein
- ¼ cup natural peanut butter
- 1 large egg
- 2 large egg whites
- 2 tbsp PB2 (powdered peanut butter)
- ¼ cup Truvia baking blend (or granulated sweetener of choice)
- ---Cheesecake Crust---
- 3 cups Chex chocolate cereal
- 3 tbsp cacao powder
- 3 tbsp + 1 tsp coconut oil, melted
- Preheat oven to 325 degrees F
- For the crust: Using a blender or food processor, blend cereal until it is finely ground. Transfer to a bowl and combine with cacao powder and coconut oil. Mix with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch pie pan with non-stick cooking spray.
- Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate while preparing the filling.
- For the filling: In the bowl of an electric mixer, beat the cream cheese and yogurt on low speed until creamy. Add eggs and egg whites one at a time and continue to beat until well-combined. Gradually add Truvia, peanut butter, protein powder and PB2 and beat until creamy, about 1-2 minutes.
- Pour the filling into the crust-lined pan and smooth the top with a spatula.
- Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it (to prevent the water from seeping into the pie pan). Place the pie pan in a large roasting pan. Pour hot water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. Bake for 40-45 minutes. Let cool in the pan for 30 minutes. Chill in the refrigerator for at least 5 hours.
- Add optional topping: melt 1 tbsp peanut butter in a small bowl in the microwave for 30 seconds. Using a spoon, lightly drizzle the top of the cheesecake with melted peanut butter. Top with dark chocolate shavings and mini peanut butter candies for extra decadence.