Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Tag: cheesecake

Healthy Raspberry Cheesecake Brownie Bites

I’ve been making quite a few different brownie variations lately. A few weeks ago I made Strawberry Heart Brownies and Peanut Butter Brownies. It’s safe to say I really love fudgy, decadent desserts! Today I made Chocolate Brownies topped with a no-bake Raspberry Cheesecake.

 


 

I used PEScience protein for both the brownie layer and the cheesecake layer. For the brownie layer I used Frosted Chocolate Cupcake and for the Cheesecake Layer I used Gourmet Vanilla. You can get 30% OFF all PEScience products (vegan powders available) using code PBCHOCO at checkout on their website.

 

Healthy Raspberry Cheesecake Brownie Bites

Yield: 20 Bites

Serving Size: 1 Bite

Calories per serving: 85

Fat per serving: 4g

Carbs per serving: 4g

Protein per serving: 5g

Healthy Raspberry Cheesecake Brownie Bites

Uber Fudgy Raspberry Cheesecake Brownie Bites!

Ingredients

    Brownie Layer
  • 1/2 c oat flour
  • 1/2 c almond flour
  • 32g protein powder (I used PEScience 30% OFF code PBCHOCO)
  • 3 tbsp. unsweetened cocoa powder
  • 3 tbsp. coconut oil, melted
  • 3 tbsp. pumpkin puree
  • 2 tbsp. ground flax + 3 tbsp. water or 1 egg + 1 egg white
  • 3 tbsp. baking stevia
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
    Cheesecake Layer
  • 4 oz fat free cream cheese
  • 1/4 c Greek yogurt
  • 32g vanilla protein powder (I used PEScience 30% OFF code PBCHOCO)
  • 3 tbsp. baking stevia
  • 1/4 c slightly thawed frozen raspberries

Instructions

  1. Pre-heat oven to 325F and prepare an 8x8 inch baking dish or pan with parchment paper or non-stick spray.
  2. In a small dish, stir together ground flax and water and then set a side.
  3. Place all dry brownie ingredients into a mixer (flours, cocoa powder, protein powder, desiccated coconut, baking stevia, baking soda and baking powder) and mix until combined.
  4. Add in melted oil, flax mix (flax egg) and pumpkin and continue mixing until a dough forms.
  5. Press brownie dough evenly into the bottom of the pan and bake for 8-9 minutes. Don't over bake.
  6. Remove from oven and let cool. Once cooled, place the cream cheese, Greek yogurt, stevia and protein powder into a mixer and beat until fluffy.
  7. In a small bowl, crush the slightly thawed frozen raspberries and then fold them into the cheesecake mixture.
  8. Spread cheesecake mixture in an even layer over the brownies. Cover and place in the freezer for 2 hours before cutting into 20 squares and serving.
http://peanutbutterpluschocolate.com/healthy-raspberry-cheesecake-brownie-bites/

Healthy No Bake Salted Caramel Protein Cheesecake Bites {Gluten-Free}

I’m not really one to brag but these No Bake Salted Caramel Protein Cheesecake Bites are unbelievably and magically delicious and only contain six ingredients… okay eight if you want to count the flaked salt and water!

 

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These little cups of delight have ZERO added sugar! YAY!

 

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I wanted a little extra protein so I added Gourmet Vanilla PEScience Select Protein Powder to my cheesecake! Get 30% OFF all PEScience products by using code PBCHOCO on their website at checkout!

 

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If you eat them all in one sitting, I won’t judge you.

 

Healthy No Bake Salted Caramel Protein Cheesecake Bites {Gluten-Free}

Yield: 5 cheesecakes

Serving Size: 1 cheesecake

Calories per serving: 283

Fat per serving: 9g

Carbs per serving: 36g

Protein per serving: 18g

Healthy No Bake Salted Caramel Protein Cheesecake Bites {Gluten-Free}

High protein healthy salted caramel cheesecake bites.

Ingredients

    Crust Layer
  • 1/2 c raw cashews
  • 4 medjool dates, pitted
    Cheesecake Layer
  • 1/2 c Greek yogurt
  • 3 tbsp. reduced fat cream cheese
  • 2 scoops protein powder 64g (I used PEScience Gourmet Vanilla)
    Caramel Layer
  • 4 medjool dates, pitted
  • 1 tbsp. natural peanut butter
  • 2 tbsp. water
  • flaked salt for sprinkling

Instructions

  1. Prepare a cupcake tin with 5 cupcake liners and set aside.
  2. In a food processor or high speed blender, blend cashews and dates until small crumbles form. Stop to scrape the sides if needed. If too dry, add another date.
  3. Place about 2 tablespoons of the date/cashew mix at the bottom of each cupcake liner and press it evenly flat to completely cover the bottom of the liner.
  4. Place all cheesecake ingredients into a food processor or blender and blend until smooth. Stop to scrape the sides as needed.
  5. Evenly distribute cheesecake filling over each crust.
  6. Place in the freezer for 10 minutes to firm up.
  7. While cheesecakes are firming up, place caramel ingredients into a food processor or high speed blender until smooth. Stop to scrape the sides as needed.
  8. Once cheesecakes are firms, evenly distribute caramel over each cheesecake.
  9. Sprinkle with salt.
  10. Enjoy.

Notes

Store in an airtight container in the freezer. Remove from freezer 10 minutes before serving.

http://peanutbutterpluschocolate.com/healthy-no-bake-salted-caramel-protein-cheesecake-bites-gluten-free/

 

Healthy Pumpkin Cream Cheesecake Cookies {gluten-free + high protein}

 

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Made using PEScience Select Gourmet Vanilla protein powder. Get 30% OFF using code PBCHOCO.

 

 

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Healthy Pumpkin Cream Cheesecake Cookies {gluten-free + high protein}

Yield: 14 cookies

Serving Size: 1 cookie

Calories per serving: 95

Fat per serving: 5g

Carbs per serving: 7g

Protein per serving: 7g

Healthy Pumpkin Cream Cheesecake Cookies {gluten-free + high protein}

Ingredients

  • 1/4 c coconut flour
  • 1/4 c almond flour
  • 1 scoop vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF using code PBCHOCO)
  • 1/4 c coconut sugar
  • 1/2 c natural peanut butter (I used Nuts 'N More White Chocolate)
  • 1/4 c plus 2 tbsp. pumpkin puree
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
    Cheesecake
  • 2 tbsp. reduced fat cream cheese
  • 1 tbsp. greek yogurt
  • 2 tbsp. vanilla protein powder (I used PESience)
  • 1 egg white
  • 1/2 tsp. vanilla extract

Instructions

  1. Pre-heat oven to 375F and prepare a baking sheet with parchment paper.
  2. In a bowl, sift all dry ingredients together.
  3. In another bowl, stir together peanut butter, pumpkin and vanilla then add to your dry ingredients and stir until completely combined.
  4. Use a cookie scoop to make 14 rounded cookies. Place them on the baking sheet about 1" apart and press them down using the back of the cookie scoop or your thumb to create an indent.
  5. Whisk together all the cheesecake ingredients until smooth.
  6. Fill cookies with cheesecake filling and sprinkle with cinnamon.
  7. Bake for 16-20 minutes or until cheesecake is firm.
http://peanutbutterpluschocolate.com/healthy-pumpkin-cream-cheesecake-cookies-gluten-free-high-protein/

Healthy Raspberry Swirl Mini Protein Cheesecakes

I like to pretend it’s National Cheesecake Day most days of the week. The only problem with that is the calories add up faster than I can eat the dang thing; which is why I usually opt for a protein cheesecake made with half greek yogurt and topped with something delicious.

Just like eating cheesecake for dessert most days of the week, I have another habit I can’t seem to kick–buying every bit of produce I see at the grocery store.  I have zero self control because I can’t seem to come home from a shopping trip without having bought  copious amounts of fruit, like way too much fruit–like more fruit than any human being could possibly devour before it goes bad–too much fruit. To make a little extra room in my refrigerator, I topped my protein cheesecake with raspberries and it was glorious!

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Healthy Raspberry Swirl Mini Protein Cheesecakes

Yield: 10 mini cheesecakes

Serving Size: 1 mini cheesecake

Calories per serving: 57

Fat per serving: 1

Carbs per serving: 4

Protein per serving: 8

Healthy Raspberry Swirl Mini Protein Cheesecakes

Ingredients

  • 3/4 c greek yogurt (I used vanilla flavored)
  • 3/4 c fat free cream cheese (can be replaced with full fat)
  • 1 tsp. cornstarch
  • 1/4 c egg whites
  • 2 eggs
  • 1 scoop protein powder (I used PEScience Gourmet Vanilla 30% off using code PBCHOCO)
  • 1 tsp. vanilla extract
  • 2 tsp. stevia (optional)
    Raspberry Swirl
  • 1/2 c fresh raspberries
  • 1 tsp. maple syrup

Instructions

  1. Pre-heat oven to 400f and prepare a cupcake pan with 10 liners.
  2. Place the berries and maple syrup in a blender on high until a puree forms.
  3. Strain out the seeds using a metal mesh strainer (optional) and then set a side.
  4. Place the yogurt and cream cheese in a blender on high until smooth.
  5. Add remaining ingredients one at a time, blending in between each.
  6. Pour cheesecake evenly into the liners (about 1/4 c each).
  7. Place 4 small spoonful's of the raspberry puree on the top of each cheese cake and then use a knife to swirl them together.
  8. Bake for 17-18 minutes.
http://peanutbutterpluschocolate.com/healthy-raspberry-swirl-mini-protein-cheesecakes/

Heathy Strawberry Crumble Cheesecake Bars

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Heathy Strawberry Crumble Cheesecake Bars

Yield: 12 bars

Serving Size: 1 bar

Calories per serving: 116

Fat per serving: 5g

Carbs per serving: 10g

Protein per serving: 7g

Heathy Strawberry Crumble Cheesecake Bars

Ingredients

    First Layer and Crumble
  • 1/2 c oat flour or whole wheat flour
  • 1/2 c coconut flour (I used Better Body Foods)
  • 1 scoop protein powder (I used PEScience Gourmet Vanilla get 25% off using code PBCHOCO)
  • 3 tbsp. unsweetened applesauce
  • 2 tbsp. baking stevia or sweetener of choice
  • 1/4 c coconut oil (I used Better Body Foods)
  • 3 tbsp. agave (I used Better Body Foods)
  • 1 egg
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • 1 tsp. baking powder
  • *optional 1 tbsp. sprinkles
    Cheesecake
  • 3/4 c greek yogurt
  • 1/4 c fatfree cream cheese
  • 3 tbsp. egg whites
  • 1/2 scoop protein powder (I used PEScience Gourmet Vanilla)
  • 2 large strawberries
  • 1 tsp. stevia
  • 1 tsp. vanilla extract (I used Better Body Foods)

Instructions

  1. Pre-heat oven to 325f and prepare an 8x8 inch baking pan with parchment paper or non-stick spray.
  2. In a bowl, mix together all "crumble" dry ingredients.
  3. Melt the coconut oil and agave together and then add it to the dry mix using a fork to stir.
  4. Add remaining ingredients and continue mixing until a dough forms.
  5. Press half of the dough into the bottom of your baking pan and set a side.
  6. Blend all cheesecake ingredients together until smooth and pour into your baking pan over the first layer.
  7. Drop remaining dough in clumps over the cheesecake.
  8. Bake for 28-34 minutes or until a toothpick comes out fairly clean.
  9. Place in the fridge for 1 hour before cutting into 12 bars and serving.
http://peanutbutterpluschocolate.com/heathy-strawberry-crumble-cheesecake-bars/

Healthy Carrot Cake Bars with Cream Cheese Swirl

 

 

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I believe in close ups.

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Healthy Carrot Cake Bars with Cream Cheese Swirl

Yield: 6 bars

Serving Size: 1 bar

Calories per serving: 161

Fat per serving: 4

Carbs per serving: 14

Protein per serving: 16

Ingredients

    Carrot Cake
  • 1 cup grated carrots, raw (about 3 large carrots)
  • 1/2 c oat flour or flour of choice
  • 1/4 c coconut sugar
  • 1/4 c golden flax meal
  • 1 scoop protein powder ( I used PEScience Snickerdoodle, get 25% off using code PBCHOCO)
  • 2 eggs, large
  • 3 tbsp. egg whites
  • 1 tsp. vanilla extract
  • 2 tsp. cinnamon
  • 1 tsp. baking powder
    Cream Cheese Swirl
  • 4 oz fat free cream cheese
  • 1 scoop vanilla protein powder (I used PEScience Gourmet Vanilla)
  • 1/4 c egg whites

Instructions

  1. Preheat oven to 350f and prepare an 8x8 inch baking pan with parchment paper or non-stick spray.
  2. In a large bowl, mix all dry ingredients for the carrot cake together and set aside.
  3. In another bowl mix the eggs, egg whites and grated carrots together until combined.
  4. Add egg/carrot mixture to the dry ingredients and mix until smooth.
  5. Pour carrot cake batter into the prepare pan.
  6. Add all cream cheese swirl ingredients into a blender or food processor and blend until smooth.
  7. Using a cookie scoop or spoon, drop dollops of the cream cheese swirl mixture on top of the carrot cake batter then using a knife, swirl them together.
  8. Bake for 25 minutes. Let cool for 10 minutes at room temperature then chill in the refrigerator for 1 hour before serving.
http://peanutbutterpluschocolate.com/healthy-carrot-cake-bars-with-cream-cheese-swirl/

 

Skinny Almond Butter Cheesecake Dip

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Skinny Almond Butter Cheesecake Dip

Yield: serves 6

Serving Size: 1/6

Calories per serving: 83

Fat per serving: 2

Carbs per serving: 7

Protein per serving: 9

Skinny Almond Butter Cheesecake Dip

Ingredients

  • 4oz fat free cream cheese
  • 1 container fat free vanilla greek yogurt
  • 2 tbsp. almond butter
  • stevia to taste

Instructions

  1. Whisk all ingredients together until smooth.
http://peanutbutterpluschocolate.com/skinny-almond-butter-cheesecake-dip/

The Best Ever Cannoli Protein Cheesecake

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Isn’t that the silkiest protein cheesecake you have ever seen?? Well, it happens to be the BEST tasting protein cheesecake I’ve ever made. I’m quite proud of myself!

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It would not be as delicious if it wasn’t for the Gourmet Vanilla Protein Powder by PEScience–it tastes like ICE CREAM! You can get 25% off all PEScience orders by using code PBCHOCO.

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Cannoli Protein Cheesecake

Yield: 12 Slices

Serving Size: 1 Slice

Calories per serving: 134

Fat per serving: 2.6

Carbs per serving: 10

Protein per serving: 17.6

Cannoli Protein Cheesecake

Ingredients

  • 1 15oz container low fat ricotta cheese
  • 1 8oz container fat free cream cheese
  • 1/4 c egg whites
  • 2 scoops gourmet vanilla protein powder (I used PEScience)
  • 1 tbsp. tapioca flour (or cornstarch)
  • 1/2 tsp. stevia
  • 1 5.3 oz container vanilla greek yogurt (I used Light & Fit)
  • 15g mini chocolate chips
  • OPTIONAL powder sugar for dusting

Instructions

  1. Pre-heat oven to 350f and spray a spring form pan with non-stick spray.
  2. In a blender, add cream cheese, ricotta cheese, protein powder, tapioca flour, stevia and egg whites and blend on high until smooth. You may need to stop to scrape the sides.
  3. Pour the batter into the pan and spread evenly until flat.
  4. Bake for 35-40 minutes. The top should be solid but the middle should still jiggle.
  5. Once cooled, spread the entire container of vanilla greek yogurt over the top and sprinkled with chocolate chips and powdered sugar.
http://peanutbutterpluschocolate.com/the-best-ever-cannoli-protein-cheesecake/

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