October 17th, 2018
peanut butter protein cheesecake

Peanut Butter Cup Swirl Protein Cheesecake


  • 12oz fat free cream cheese
  • 10oz 0% Greek yogurt
  • 3 large whole eggs
  • 2 teaspoons vanilla extract
  • 2 packets ‘Chocolate’ Pretty Fit All-Natural Whey Protein
  • 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


Protein cheescake
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.

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 vanilla. Add protein powder and PB2. Whip for 1-2 minutes until light and fluffy.

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.

4. Add a drizzle of PB2 mixed with water/milk and chocolate chips if desired.

NUTRITIONAL INFORMATION: calories- 185, fat- 7 grams, carbs- 16 grams, protein- 15 grams PER SERVING
peanut butter cheesecake

Corina Nielsen

Corina is a wife and mother of two residing in sunny, Southern California. She is a self employed graphic designer and newborn photographer, but has always had a passion for cooking and all things food related. At the age of 35, Corina also fell in love with fitness. She soon decided to combine all of her passions and began her own blog corinanielsen.com/livefit where she shares details about her own fitness journey, recipes, tips, and workout routines. Corina is an advocate for women's overall health/well being and promotes looking at the bigger picture when it comes to health, fitness, and nutrition. Follow here on Instagram - @corinanielsen

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