Quest Chocolate Peanut Butter Cheesecake

I just love experimenting with cheesecakes, this past week I created a Quest inspired cheesecake using chocolate peanut butter quest bars. The crust turned out perfect I used Annie’s chocolate bunny grahams and coconut oil.  Here is the recipe.
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Crust Ingredients:

•2 Cups Annie’s chocolate bunny grahams, measured then finely ground
•1/2 tsp cinnamon
•1/4 Cup virgin coconut oil, melted

Crust Directions:

Preheat oven to 325ºF. Prepare springform pan (grease sides or use parchment paper around sides-bottom doesn’t need to be greased). Finely grind bunny grahams in a food processor. Pour into small bowl, stir in cinnamon and then add coconut oil mashing together with a fork until well combined.  Press into prepared springform pan. Bake for 5-7min. Remove from oven and cool. Prepare filling.

Cheesecake Filling Ingredients:

•1 pkg. lite cream cheese
•1 pkg. chocolate cream cheese
•1-1/2 Cups 0% Plain greek yogurt
•1 Egg
•1/3 cup egg whites
•2 scoops (60g) whey protein powder
•1/4 Cup unsweetened almond milk
•1/3 Cup Xylitol
•2 Tbsp fresh squeezed lemon juice
•2 tsp pure vanilla extract
•Pinch pink Himalayan salt

Second Layer:

•1/2 Cup peanut butter
•2 Tbsp. cacao powder
•2 Chocolate peanut  butter quest bars (1 melted for 20 seconds in microwave with 2Tbsp almond milk / 1 Chopped).

Filling Directions:

In food processor combine cream cheese and greek yogurt until smooth, add egg and egg whites slowly while processing, add protein powder, milk, xylitol, lemon juice, vanilla and salt and process until no clumps are visible and smooth texture.  Pour 2/3 of filling onto cooled crust. With remaining filling add peanut butter, cacao powder and 1 melted quest bar (melt quest bar in microwave for 20 seconds with 2 Tbsp almond milk and mash it until pliable) and process in food processor until well incorporated.  Take the other quest bar and chop it into little chunks, sprinkle this over the 1st layer filling.  Pour second layer over first layer evenly.  Bake in oven for approximately 40 minutes, turn oven off, prop oven door open and let rest for 45 more minutes. If you want to do a hot water bath for the cheesecake to ensure no cracking, feel free to do that way, follow this link and go to the bottom of page for instructions on how to do so. Refrigerate cheesecake for at least 4 hours before slicing.

Topping:

•1/3 Cup dark chocolate, chopped
•1 tsp virgin coconut oil

Melt chocolate in candy bag or double boiler method, drizzle chocolate down sides of cheesecake and all over top.  I drizzled over sliced cheesecake as well.
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Yield 8-16 slices ( I did 16 slices)

Macros per slice (16)

Calories: 271 | Fat 16g | Carbs 21g | Protein 13g
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