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Chocolate Peanut Butter Protein Cheesecake - Rich Flavor, Lighter Feel

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Cream cheese (reduced-fat works well), softened – 16 oz (450 g)
  • Plain Greek yogurt (2% or nonfat) – 1 1/2 cups
  • Chocolate whey or casein protein powder – 2 scoops (about 50–60 g)
  • Cocoa powder (unsweetened) – 3 tablespoons
  • Peanut butter (natural or no-stir) – 1/2 cup
  • Sweetener of choice – 1/2 to 2/3 cup (granulated sugar, coconut sugar, or a zero-calorie alternative)
  • Eggs – 3 large
  • Vanilla extract – 2 teaspoons
  • Salt – a pinch
  • Mini chocolate chips or chopped dark chocolate – 1/4 cup (optional)
  • Crust: Chocolate wafer cookies or chocolate graham crackers – 1 1/2 cups crumbs
  • Melted butter or coconut oil – 4 tablespoons
  • Pinch of salt
  • Topping (optional): chocolate drizzle, crushed peanuts, or a light dusting of cocoa

Method
 

  1. Prep the pan. Heat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
  2. Make the crust. Pulse the cookies into fine crumbs. Mix with melted butter and a pinch of salt until it resembles wet sand. Press firmly into the bottom of the pan. Bake for 8 minutes, then cool while you make the filling.
  3. Soften and smooth. In a large bowl, beat the cream cheese until smooth and no lumps remain. Add sweetener and beat again until creamy.
  4. Add the flavor base. Mix in the peanut butter and vanilla until fully combined.
  5. Boost the protein. In a separate bowl, whisk the Greek yogurt, protein powder, cocoa powder, and a pinch of salt until smooth. Add this mixture to the cream cheese bowl and blend on low until just combined. Scrape down the sides as needed.
  6. Incorporate the eggs. Add eggs one at a time, mixing on low after each until just incorporated. Avoid overmixing to reduce air bubbles. Fold in mini chocolate chips if using.
  7. Pour and smooth. Pour the filling over the cooled crust. Tap the pan gently on the counter a few times to release air bubbles. Smooth the top with a spatula.
  8. Bake gently. Place the springform pan on a baking sheet. Bake for 45–55 minutes, until the edges are set and the center still has a slight jiggle. Avoid opening the oven often.
  9. Cool gradually. Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Then move to a wire rack and cool to room temperature.
  10. Chill to set. Cover and refrigerate at least 6 hours, preferably overnight. This step is essential for a clean slice and the best texture.
  11. Finish and serve. Run a thin knife around the edges, release the springform, and slice with a warm knife. Add a light chocolate drizzle or chopped peanuts if you like.