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Peanut Butter Cup Swirl Protein Cheesecake

April 24, 2019

Ingredients

  • 12oz fat free cream cheese
  • 10oz 0% Greek yogurt
  • 3 large whole eggs
  • 2 teaspoons vanilla extract
  • 2 packets 'Chocolate' Pretty Fit All-Natural Whey Protein
  • 1/3 cup baking stevia or sweetener of choice
  • 2 tablespoons PB2 (powdered peanut butter)
  • 6 chocolate oreos (split in half)
  • 1/4 cup chocolate peanut butter

Directions

Protein cheescake 1. Preheat oven to 325 degrees and coat a cupcake pan with non stick spray or liners. Add Oreo (or split Oreo) to the bottom of each cupcake. Set aside. 2. In a large mixing bowl or stand mixer, beat softened cream cheese for 1 minutes until smooth. Add Greek yogurt and mix for another minute. Add eggs one at a time, then vanilla. Add protein powder and PB2. Whip for 1-2 minutes until light and fluffy. 3. Pour cheesecake mixture on top of cookie (these will not rise). Add 1-2 tsp of chocolate peanut butter and swirl with a knife. Add chocolate chips if desired. Bake for 18-20 minutes. Do NOT over bake! Edges should be firm, but the middle of each cheesecake should be slightly unset. 4. Add a drizzle of PB2 mixed with water/milk and chocolate chips if desired. NUTRITIONAL INFORMATION: calories- 185, fat- 7 grams, carbs- 16 grams, protein- 15 grams PER SERVING peanut butter cheesecake


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