Reese’s Protein Cheesecake

Indulge in the decadent delight of Reese's Protein Cheesecake. Begin by blending old-fashioned oats, coconut flour, and pink salt with melted coconut oil and milk. For the creamy filling, mix low-fat cottage cheese with plain Greek yogurt or vanilla-flavored Chobani. Add vanilla extract and monk fruit sweetener for a touch of sweetness. Incorporate chocolate, vanilla, or peanut butter-flavored protein powder and unsweetened cocoa or cacao powder for rich flavor. Finally, swirl natural peanut butter on top for an irresistible finish.

INGREDIENTS

• Crust:

  • 1/2 c old-fashioned oats

  • 1/4 c coconut flour

  • 1/4 tsp pink salt

  • 2 T coconut oil, melted

  • 2 T milk (used unsw cashew)

• Filling:

  • 16 oz cottage cheese, used low-fat

  • 1/3 c Greek yogurt plain or Chobani zero/two good vanilla flavor

  • 1 tsp vanilla

  • 3 T monk fruit sweetener (optional! Yummy without but not super sweet so depends on your preference)

  • 1/3 c chocolate, vanilla, or peanut butter flavored protein powder

  • 2 T unsw cocoa or cacao powder

  • 1/3 c egg white

• Topping: 1/4 c (4 T) natural peanut butter (to swirl on top)

  STEPS

1. First to make the crust, combine oats, flour, and salt. Melt oil in the microwave or stove and pour over the mixture. Add milk. Stir well to combine and press into a 8 or 9 inch square glass baking dish. Bake 350° for 10 min.

2. While that’s baking add cottage cheese, yogurt, vanilla, protein powder, and sweetener (if adding) to the blender. Blend until well combined.

3. Add egg whites and blend 20 more seconds.

4. When crust is done, reduce oven to 325° and pour filling over crust.

5. Bake for 45-50 minutes. Mine took 50, it should be a little jiggly in the middle.

6. Cool for 5 min to so and drizzle peanut butter on top, then put in the fridge.

7. Cut into 9 squares and enjoy!

🍑Nourishment Breakdown

PROTEIN cottage cheese, powder, yogurt, egg whites

FAT peanut butter, coconut oil

FIBER coconut flour

CARB/STARCH oats (but super low-carb so not a serving of starch)

Reese's Protein Cheesecake

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Servings: 9

Author: The Peachie Spoon

Prep time: 2 MinCook time: 6 Min: 8 Min

Ingredients

• Crust:
• 1/2 c old-fashioned oats
• 1/4 c coconut flour
• 1/4 tsp pink salt
• 2 T coconut oil, melted
• 2 T milk (used unsw cashew)
• Filling:
• 16 oz cottage cheese, used low-fat
• 1/3 c Greek yogurt plain or Chobani zero/two good vanilla flavor
• 1 tsp vanilla
• 3 T monk fruit sweetener (optional! Yummy without but not super sweet so depends on your preference)
• 1/3 c chocolate, vanilla, or peanut butter flavored protein powder
• 2 T unsw cocoa or cacao powder
• 1/3 c egg white
• Topping: 1/4 c (4 T) natural peanut butter (to swirl on top)

Steps

1. First to make the crust, combine oats, flour, and salt. Melt oil in the microwave or stove and pour over the mixture. Add milk. Stir well to combine and press into a 8 or 9 inch square glass baking dish. Bake 350° for 10 min.
2. While that’s baking add cottage cheese, yogurt, vanilla, protein powder, and sweetener (if adding) to the blender. Blend until well combined.
3. Add egg whites and blend 20 more seconds.
4. When crust is done, reduce oven to 325° and pour filling over crust.
5. Bake for 45-50 minutes. Mine took 50, it should be a little jiggly in the middle.
6. Cool for 5 min to so and drizzle peanut butter on top, then put in the fridge.
7. Cut into 9 squares and enjoy!

Nourishment Breakdown

Calories

169

Fat

8 g

Starch/Carbs

10 g

Protein

15 g

Fiber

3 g

Per square without peanut butter 

129cal/5fat/8carb/3fiber/13protein

Per square with peanut butter

169cal/8fat/10carb/3fat/15protein

PROTEIN cottage cheese, powder, yogurt, egg whites 

FAT peanut butter, coconut oil

FIBER coconut flour 

CARB/STARCH oats (but super low carb so not a serving of starch)

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