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Peanut Butter Protein Cheesecake
Method
- Preheat your oven to 400 degrees F. Pulse the graham crackers in a food processor until you get even crumbs, add the rest of the crust ingredients and pulse until the crust is combined and still slightly wet to the touch. Put the dough in the freezer for 10 minutes.
- Spray three 4 inch mini cheesecake pans with cooking spray and press the dough into the molds, wetting your fingers or a spatula as you go so it doesn't stick. Bake the crusts for 10 minutes.
- Pulse all the cheesecake ingredients in the food processor until combined. Spray the pans again, add the filling, turn the oven down to 350 degrees F and return the cheesecakes to the oven.
- Bake for another 25 minutes, until the middle is about 80% set rather than fully solid. Cool in the fridge to set, overnight if you can.
- Slice and enjoy.
Peanut Butter Protein Cheesecake
Nutrition
Per serving, calculated from this recipe's own ingredient amounts. Actual values shift a little with the brands and portions you use.
- 140 calories
- 13.0g protein
- 12.5g carbs
- 4.0g fat
Nutrition Facts
12 servings per recipe
Serving size1 slice (75g)
Amount per servingCalories140
% Daily Value*
Total Fat 4.0g5%
Saturated Fat 1.0g5%
Trans Fat 0.0g
Cholesterol 45mg15%
Sodium 270mg12%
Total Carbohydrate 12.5g5%
Dietary Fiber 1.0g4%
Total Sugars 5.0g
Includes 0.0g Added Sugars0%
Protein 13.0g
Vitamin D 0.2mcg1%
Calcium 130mg10%
Iron 1.2mg7%
Potassium 154mg3%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Calculated from this recipe's ingredient amounts. Actual values vary with the brands and portions you use.