Posted on June 02 2016
Protein Peanut Butter Jelly Cheesecake
Chef Miami | Protein Peanut Butter Jelly Cheesecake
- For the Crust:
- 1/4 cup oat flour
- 1 cup almond or hazelnut flour
- 1 tbs coconut oil
- 1/4 tsp cinnamon
- 1/4 warm water
- For the cheesecake:
- 1 1/2 cup Vegetarian Cream Cheese
- 1/2 cup xylitol
- 1 cup eatmeguiltfree Peanut Butter Powder
- 1 tsp vanilla extract
- 2 tbs melted white chocolate
- 1 egg white
- 6 tbs plain greek yogurt
- 2 cups chopped strawberries
Preheat oven to 330 degrees and spray a 10″ pie pan with nonstick spray.
In a small bowl, combine all dry ingredients for the crust and mix well. In another small bowl, combine the warm water and coconut oil, and beat well. Slowly add the oil and water mixture to the dry ingredients and stir until well combine.
Press crust into the bottom of your pan and bake for 12 minutes.
While your crust is in the oven, start preparing your cheesecake filling.
In a medium bowl combine all cheesecake ingredients and 1/4 cup chopped strawberries.
Pour cheesecake filling on top of the crust.
Bake for 26 mins.
Microwave strawberries for 1 min. Stir and add 1 tsp xylitol. Microwave for 30 more seconds and stir.
Once your cheesecake is don pour strawberry jelly on top.