Creamy, luscious cheesecake that is high in protein and loaded with peanut buttery goodness… oh wait and some dairy free chocolate ribbons to top it off, of course!
I don’t think it is any surprise that my favorite dessert is cheesecake. I think I have almost made every possible combination that exists (if you have a flavour suggestion let me know and I’ll see what I can do!) but seriously how could you not like cheesecake.
Also this week I took the plunge and bought a DSLR! I ended up going with the Canon 6D, plus a Canon 50mm f1.4 lens. I went with the 6D purely based off price. I also got it second hand from a lovely Sydney-sider who has kept it in excellent condition! I am still a student and don’t have very much $$ so this was the best fit for me right now. I am so so excited to try it out this weekend!
As I have said in my previous posts I have been using my iPhone 5S to take all my pics up until now. I know that it will take awhile to get use to a new camera… especially the aperture, shutter, ISO ohhh my goodness. Okay, so yes it is overwhelming but hopefully I’ll be a quick learner. For editing I have also decided to go with Adobe Lightroom 5. I think it is pretty simple to use, I haven’t done any tutorials or anything and feel like it’s very easy to navigate around.
Back to the cheesecake! And the peanut butter…
Let me quickly break it down.
The base is a graham cracker-like crust- buttery and crumbly. High in protein, eggless, flourless & gluten free.
The filling is oh so creamy, with just the right amount of sweetness to enhance that peanut buttery saltiness, plus the addition of no fat Greek yogurt gives the filling a lighter feel.
The swirl, well I tried to be a little bit fancy, and went for the heart swirl-y kind of look. Annnnddd it kind of worked but it was my first go SO hopefully it’ll get better with practice. But hey you can’t go wrong when it is peanut butter!
The chocolate– yep some dairy free chocolate to top it all off.
Plus, this week I noticed the NEW coated quest bar – PUMPKIN PIE was up on iherb.com (my discount code is TQT398 for 5% off your order). OH and my order just arrived (in just over 4 days from the USA to AUS!), and I just devoured my first bar in about 3 seconds. Holy moly! WOW.
They are that good at 220 cals a bar and P 21g, C19 (12g fibre), F12. Yes the fat content is slightly higher than some of their other bars. But seriously this is a must try if you LOVE quest bars!
healthy baked peanut butter swirl cheesecake
- 1/2 c vanilla protein powder
- 1/2 c almond meal
- 1/4 c coconut oil
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- 3/4 tsp salt
- 2 tbsp natural sweetener
- 2 tbsp water
- 1 c extra light cream cheese
- 1/2 c no fat Greek yogurt
- 1/4 c vanilla protein powder
- 2 egg whites (can omit)
- 1/2 c natural peanut butter (melted)
- 1/4 c natural sweetener
Peanut butter heart swirl
- 2 tbsp smooth natural peanut butter
- 1/2 c vegan choc chips melted (iherb.com- discount code is TQT398).
- Preheat oven to 175C. Mix the crust ingredients in a bowl and then press into a 8” spring formed baking tin lined with baking paper. Bake for 12 minutes.
- In a food processor pulse the filling ingredients, until smooth. Pour over the crust and set aside
- Melt down the smooth peanut butter. With a teaspoon drop 1cm circles of peanut butter over the cheesecake, I did mine in a circular fashion around the cake. Then use a knife to swirl through the middle of the drops of peanut butter (this is what makes them look like a heart).
- Decrease the oven temperature to 150C and bake cheesecake for a further 25-30mins, the centre should “jiggle” slightly of you shake the cake softly in the tin.
- Allow to cool in the tin and then move into the fridge for 2-3 hours.
- Once “set” melt down the chocolate chips and pour over the cheesecake with a spoon.
Nutrition – Cals 153, protein 12, carbs 6, fat 9.
Made a Miss K recipe? Be sure to tag me on instagram and #MissK_J6 so I can check out all your amazing recreations!