Chocolate Cheesecake with Peanut Butter Sauce

• 3 Tbsp. almond meal flour
• 2 Tbsp. coconut flour
• 1¼ Tbsp. unsweetened applesauce
• 1 Tbsp. baking stevia or xylitol
• ¾ scoop Jamie Eason Chocolate Whey Protein Shake
• 3 Tbsp. baking stevia (or sweetener of choice)
• ½ Tbsp. cacao powder (or unsweetened cocoa powder)
• ¼ cup low fat cream cheese, at room temperature
• ¼ cup plain greek yogurt
• 2 egg whites
• 2 Tbsp. sugar free maple syrup (or honey/regular maple syrup)
Peanut Butter Topping
• 2 Tbsp. Lean Body For Her Peanut Powder®
• Water
1. Pre-heat oven to 325 degrees F. Spray a 4.5” mini spring form pan with cooking spray.
2. Stir together crust ingredients in a small bowl until mixture is crumbly. Press & mold the crust mixture into the bottom of the spring form pan.
3. Place the cream cheese and greek yogurt in a mixing bowl and, using a hand held mixer, beat until smooth and creamy. Add the baking stevia and blend until smooth. Add the remaining cheesecake ingredients and mix until well combined.
4. Pour cheesecake mixture into spring form pan and bake for 15 minutes. Turn the oven temperature down to 180 degrees F and bake for another 30-35 minutes.
5. Remove from oven and, using a knife, gently separate the crust from the pan and let it cool on a wire rack for about 2 hours.
6. To make the sauce, combine the peanut powder with water, adding 1 Tbsp. of water at a time until desired consistency is reached. Drizzle on top of cheesecake and add cacao nibs or chocolate chips, if desired. Enjoy!
Nicolette’s Tips
• Make sure all cold ingredients have reached room temperature before mixing.
• I wrap my spring form pan with foil to prevent any leaking through the cracks while it is baking.
• Store leftovers in the fridge for up to 1 week or in the freezer for up to 1 month.
Makes 4 serving
1 serving = 1 slice with sauce

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