“cheeze-it” pb protein cheesecake bites
remember those peanut butter-filled cheddar crackers from childhood? this cheesecake was inspired by that exact sweet & salty snack combination. 😌
the combination sounds a little unexpected at first, but if you’ve ever loved the classic pairing of peanut butter, crackers, & chocolate, it just works. every bite is sweet, salty, creamy, crunchy, chocolatey, peanut buttery, & packed with nostalgia. 💥
as a bonus, this version is protein-packed, gluten-free, lower in sugar, & made with more nutrient-dense ingredients than the snack that inspired it.
PREP TIME
30 minutes
COOK TIME
30 minutes
INGREDIENTS
20
Serves: 24
Ingredients
crust
- 5 oz5 oz5 oz Cheddar Crackers - Cadootz
- 333 Peanut Butter Crunch Protein + Superfood Bar - B.T.R. Nation
- 0.5 cup0.5 cup0.5 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto
- 2 Tbsp2 Tbsp2 Tbsp Peanut Butter
- 2 - 4 Tbsp2 - 4 Tbsp2 - 4 Tbsp Water
protein cheesecake
- 2 cups2 cups2 cups Cottage Cheese
- 0.5 cup0.5 cup0.5 cup Plain Greek Yogurt
- 444 Eggs
- 2 Tbsp2 Tbsp2 Tbsp Peanut Butter
- 0.5 cups0.5 cups0.5 cups Prime Protein, Peanut Butter - Equip Foods
- 0.5 cup0.5 cup0.5 cup Classic Monkfruit Sweetener with Allulose (White Sugar Replacement) - Lakanto
- 0.5 cup0.5 cup0.5 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto
- 1.5 tsp1.5 tsp1.5 tsp Pure Vanilla Extract
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
chocolate collagen ganache
- 0.5 cup0.5 cup0.5 cup Sugar-Free Dark Chocolate Chips
- 0.5 cup0.5 cup0.5 cup Chocolate Collagen - Further Food
- 2-4 Tbsp2-4 Tbsp2-4 Tbsp Water
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- preheat oven to 325.
- in a food processor, add cheddar crackers, BTR bars, & monk fruit.
- blitz a few times into a powder.
- add peanut butter & water to crust & mix well.
- add 1 small cookie scoop of crust mixture to the bottom of a muffin tin.
- bake crust for ~10 minutes.
- clean out blender, then add all protein cheesecake ingredients & blend well.
- pour 1 large cookie scoop of cheesecake mixture on top of each crust.
- bake for 25-30 minutes or until set.
- allow to cool completely.
- chocolate collagen ganache: microwave dark chocolate chips → mix in chocolate collagen peptides, & water until reaches a nice fudgy consistency → add a scoop of ganache on top.
- refrigerate to allow to complete cool; I store them in the freezer & microwave for 10-15 seconds to thaw.
- *to make in a 4" spring form, add 5 -6 T of crust & bake for 10 minutes -> add 3/4 cup cheesecake & bake for 30-35 minutes -> add chocolate collagen ganache on top.
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About This Recipe
Show nutritional information
Baked Fruits Baked Goods Cakes Candies Cookies Cupcakes & Muffins Frostings & Toppings Gluten Free Ice Cream Nightshade Free Other Pies Shellfish Free| This is our estimate based on online research. | |
| Calories: | 117 |
| Fat: | 5 g |
| Carbohydrates: | 12 g |
| Protein: | 10 g |
| Cholesterol: | 5 g |
| Sodium: | 221 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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