PB&J Japanese Cheesecake
This viral Japanese cheesecake recipe inspired a PB&J version from me that's fluffy, simple, and very much not a cheesecake. It's more like a nostalgic peanut butter and jelly dessert pretending to be fancy and with over 30g of protein. This no bake recipe can be a meal or a dessert. Packed with protein and some fiber from the raspberries, it's a true delight!
PREP TIME
5 minutes
COOK TIME
—
INGREDIENTS
5
Serves: 1
Ingredients
- 1 cup1 cup1 cup Cottage Cheese, Low-Fat, blended
- 0.25 cup0.25 cup0.25 cup Protein Powder, Vanilla Bean - Just Ingredients, JOYFUL saves $
- 8 whole8 whole8 whole Raspberries, Organic
- 1 Tbsp1 Tbsp1 Tbsp Creamy Peanut Butter
- 8 whole8 whole8 whole Honey Cinnamon Sweet Thins - Simple Mills, or cookies of choice
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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
- Blend your cottage cheese (I use an immersion blender).
- Add the protein powder, peanut butter, and raspberries and stir.
- Pour into a glass food container and push in the sweet thins (or cookies) into rows and cover.
- Let sit in the fridge for at least 3 hours if you want the cookies to be soft. If you don't care, you can eat after an hour.
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My Notes:
About This Recipe
Show nutritional information
Desserts Egg Free Gluten Free Grain Free Nightshade Free Other Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 2049 |
| Fat: | 80 g |
| Carbohydrates: | 274 g |
| Protein: | 97 g |
| Cholesterol: | 104 g |
| Sodium: | 1882 mg |
| Fiber: | 70 g |
| Sugars: | 99 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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