Zach Rocheleau

Peanut Butter Protein Cheesecake

370 Calories | 22g Carbs | 10g Fat | 48g Protein

Peanut Butter Protein Cheesecake


120g 2% Cottage Cheese
120g Plain Non Fat Greek Yogurt
46g Egg Whites
12g Flex Brands Vanilla Whey/Casein Blend Protein Powder
12g Powdered PB
6g Sugar Free/Fat Free Cheesecake Pudding Mix
4g Zero Cal Sweetener
10g Melted PB


  • Add all your ingredients (except melted pb) to small blender and blend till smooth.
  • Add better to your 6.5in Cast Iron Skillet. Then swirl in your 10g melted pb.
  • Air fry on 250 degrees F for 17 minutes.
  • Let cool at room temp for about 30 minutes. Then add to fridge for at least a few hours to really thicken up. Ideally the longer the better. I like overnight. Just make sure you cover it with some type of plastic wrap.
  • Then once cool, add your toppings and enjoy!