Peanut Butter Cup Swirl Protein Cheesecakes
Print recipe| Serves | 12 |
| Prep time | 5 minutes |
| Cook time | 20 minutes |
| Total time | 25 minutes |
Ingredients
- 12oz fat free cream cheese
- 10oz 0% Greek yogurt
- 2 Large whole eggs
- 1/4 cup 'Chocolate' MuscleEgg egg whites
- 2 teaspoons vanilla extract
- 2 scoops 'Peanut Butter Cup' PEScience protein (30% OFF coupon below)
- 1/3 cup baking stevia or sweetener of choice
- 2 tablespoons PB2 (powdered peanut butter)
- 6 chocolate oreos (split in half)
- 1/4 cup chocolate peanut butter
Directions
| Step 1 | |
| Preheat oven to 325 degrees and coat a cupcake pan with non stick spray or liners. Add Oreo (or split Oreo) to the bottom of each cupcake. Set aside. | |
| Step 2 | |
| In a large mixing bowl or stand mixer, beat softened cream cheese for 1 minutes until smooth. Add Greek yogurt and mix for another minute. Add eggs one at a time, then egg whites, then vanilla. Add protein powder and PB2. Whip for 1-2 minutes until light and fluffy. | |
| Step 3 | |
| Pour cheesecake mixture on top of cookie (these will not rise). Add 1-2 tsp of chocolate peanut butter and swirl with a knife. Add chocolate chips if desired. Bake for 18-20 minutes. Do NOT over bake! Edges should be firm, but the middle of each cheesecake should be slightly unset. | |
| Step 4 | |
| Add a drizzle of PB2 mixed with water/milk and chocolate chips if desired. | |
Note
NUTRITIONAL INFORMATION: calories- 185, fat- 7 grams, carbs- 16 grams, protein- 15 grams PER SERVING