Here’s a quick, delicious, and healthy spin on the classic PB&J sandwich! This Peanut Butter & Jelly Protein Cheesecake is packed with 120g of protein!
2 Large Eggs
10.6 Ounces (300g) Fat Free Vanilla Greek Yogurt
12 Ounces (339g) Fat Free Cream Cheese
3 Tablespoons (40g) Peanut Butter
2 Tablespoons (34g) Low Sugar Jelly
1 Teaspoon Vanilla Extract
1 Tablespoon Brown Rice Syrup (or Honey)
2 Scoops (80g) Labrada Nutrition Lean Body Natural Natural Vanilla Protein Powder
1-Take out a large bowl, add all of your ingredients into it, and then mix everything together.
2-Line a 6×2 cake pan with some parchment paper, pour your mix in, and then top it with whatever you want (if anything).
3-Put it into the oven on 325°F/162°C for 30:00-35:00.
4-After 30:00-35:00 drop your temperature to 200°F/93°C for another 50:00-60:00.
5-Take your cheesecake out, let it cool, wrap it up, and then put it into the fridge overnight (or a couple hours if you can’t wait that long).
Calories in the WHOLE recipe:
Saturated Fat: 6g
Calories in each piece (if you cut 4 pieces):
Saturated Fat: 1.5g
1-Top it with some of my peanut butter protein frosting and jelly!
2-Use plain Greek yogurt to cut down on the sugar in the recipe!
About the Author
Derek Howes is a personal trainer and chef with over a decade of experience in the gym and kitchen. Derek, who is also known as The Protein Chef on his blog and YouTube channel shows his viewers every week that food doesn’t need to be boring or repetitive, it’s all about balance, moderation, and having the knowledge to change things up. His recipes which have been featured in the news, magazines, and on TV are cheap, quick, AND delicious! His motto in life is “everything in moderation” and is without question the most important habit he follows.