Sugar Free Peanut Butter Cheesecake

GF V SF Mar 30, 2023

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This peanut butter cheesecake is a great gluten free and high protein dessert option. It as work as a protein bar too, as it even has more than 10 of protein per 100 calories. Fold in some chocolate chips or serve with some peanut butter and berries to mix it up.

- 1 3/4 cup (396 g) Nonfat cottage cheese
- 1 medium (110 g) Banana, overripe
- 1/2 cup + 2 tbsp (60 g) Powdered peanut butter
- 1 tbsp (8 g) Cornstarch
- 1 tsp (5 g) Vanilla extract
- 1/2 tsp (2.5 g) Liquid monk fruit

1. Mix ingredients together in a bowl or food processor until smooth - whipped fat free cottage cheese, banana, powdered peanut butter, cornstarch, vanilla, and liquid monk fruit

2. Line an 9" pie pan with parchment paper and spray. Pour in the mixture and even out. Optionally top with chocolate chips (2 tbsp, 30 g)

3. Bake for about 25-30 minutes at 350F. The center should lightly jiggle when the side of the pan is tapped. If it jiggles too much, continue to bake for an additional few minutes

4. Place the pan in the fridge overnight. Cut into pieces. Flash freeze, and store slices in a ziploc bag in the freezer

https://www.poormanprotein.com/recipes/cheesecake

Servings: 8
1 slice
Calories: 86
Protein: 10 g
Fat: 1 g
Carbs: 10 g
Fiber: 2 g

Description

This peanut butter cheesecake is a great gluten free and high protein dessert option. It as work as a protein bar too, as it even has more than 10 of protein per 100 calories. Fold in some chocolate chips or serve with some peanut butter and berries to mix it up.

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Time

Prep Time:

15 minutes

Cook Time:

25 minutes

Total Time:

40 minutes

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Cost

Total Cost:

Cost per Serving:

$0.40

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Ingredients

Serving(s)

1 3/4 cup Nonfat cottage cheese
1 medium Banana, overripe
1/2 cup + 2 tbsp Powdered peanut butter
1 tbsp Cornstarch
1 tsp Vanilla extract
1/2 tsp Liquid monk fruit

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Instructions

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1. Mix ingredients together in a bowl or food processor until smooth - whipped fat free cottage cheese, banana, powdered peanut butter, cornstarch, vanilla, and liquid monk fruit
2. Line an 9" pie pan with parchment paper and spray. Pour in the mixture and even out. Optionally top with chocolate chips (2 tbsp, 30 g)
3. Bake for about 25-30 minutes at 350F. The center should lightly jiggle when the side of the pan is tapped. If it jiggles too much, continue to bake for an additional few minutes

4. Place the pan in the fridge overnight. Cut into pieces. Flash freeze, and store slices in a ziploc bag in the freezer

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Notes

1. This cheesecake doesn't have a crust, but if you want one, see my Peanut Butter Banana Pie for a standard pie crust, or my Perfect Protein Packed Pumpkin Pie for a high protein pie crust
2. You can serve with a side of berries and topped with melted peanut butter

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Nutrition Facts

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Servings: 8

Serving Size: 1 slice

Calories: 86

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Total Fat: 1.1g (1 %)

Saturated Fat: 0.2g (1 %)

Polyunsaturated Fat: 0.3g

Monounsaturated Fat: 0.5g

Cholesterol: 3mg (1 %)

Sodium: 185mg (8 %)

Total Carbohydrate: 9.8g (4 %)

Fiber: 1.5g (6 %)

Net Carbs: 8.3g

Total Sugar: 3.1g

Protein: 9.5g (19 %)

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Vitamin B12: 0.23mcg (10 %)

Vitamin D: 0.0mcg (0 %)

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Calcium: 53mg (4 %)

Iron: 0.47mg (3 %)

Magnesium: 13mg (3 %)

Potassium: 220mg (5 %)

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Glycemic Index

:

35.5

Glycemic Load

:

3.4

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Sources of Inspiration

https://www.youtube.com/watch?v=l7RAaLZZDZI

https://www.youtube.com/watch?v=gCAhezVD5ts

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