No-Bake Chocolate Peanut Butter Cheesecake Bars (High Protein)
Indulge in these delicious No-Bake Chocolate Peanut Butter Cheesecake Bars, a healthier and higher protein dessert option that's quick and easy to make. These bars are made with a lighter chocolate biscuit base, a creamy protein packed cheesecake layer made from greek yogurt and cream cheese and are topped with a healthier chocolate ganache.
Ingredients
Base
- 10 Tea Biscuits 65g, sub for equal weight of other biscuit of choice
- 20 g soy protein crisps Sub for equal parts biscuit or protein powder
- 5 g cocoa powder 2 tsp
- 30 g light butter sub for oil, peanut butter or normal butter
- 2 tbsp light milk 30ml, sub for any milk. Add more if base is too dry (1 tbsp at a time)
Cheesecake Layer
- 200 g light cream cheese room temp
- 200 g vanilla protein yogurt
- 2 tsp vanilla extract
- 50 g Peanut Butter Smooth & all natural works best (2.5 TBSP)
- 30 g peanut butter powder See notes for brand I use, sub for equal parts peanut butter or peanut butter flavoured protein powder
- 1-2 tsp g gelatin 3.5g-7g, depending on how firm you want the cheesecake layer, sub for agar agar if you can't consume gelatin
- 60 g zero calorie granulated sweetener sub for normal sugar, honey or maple syrup (add extra 0.5 tsp gelatin if using liquid sweetener)
- 2 tbsp light milk 30ml, to melt the gelatine and sweetner in. Use less if using liquid sweetener. Sub for any milk/
Chocolate Ganache
- 100 g sugar free milk chocolate see notes for brand, can sub for normal chocolate or dark choc
- 60 g protein yogurt
Instructions
- Prepare the base by adding the biscuits, cocoa powder and soy crips into a food processor and blitz for 5 seconds. Alternatively, you can add the biscuits into a ziplock bag and smash it with a rolling pin or spoon until fine crumbs form.
- Add the melted butter and milk and blitz for another 5-10 seconds until a slightly sticky crumble forms.
- Pour the base into a brownie pan lined with parchment paper, and using the back of a spoon or your hands, pat down until even. Place the base into the fridge while you prepare the cheesecake layer.
- Bloom the gelatine by adding milk into a small saucepan and sprinkling the gelatine on top, set aside for 5-10 minutes
- Add the yogurt, light cream cheese, vanilla, peanut butter and peanut butter powder to a medium-sized bowl, and using an electric hand mixer or whisk, mix until well combined. (I prefer to use an electric hand mixer)
- Pour the sweetener into the sauce-pan mixture, and over medium heat, mix until the gelatine and sweetener are fully dissolved. Let it cool slightly.
- Pour the gelatine mixture into the cheesecake batter and whisk until combined.
- Pour the cheesecake batter on top of the base, and spread evenly. Let it set in the fridge while you prepare the ganache.
- Add the chocolate to a microwave safe bowl and melt in 30 second intervals or over a bain-marie. Add the yogurt and mix well.
- Pour the ganache on top of the base and let the cheesecake set in the fridge overnight or for a minimum of 8 hours.
- Cut into 9-12 bars and enjoy!
Notes
If you want a firmer cheesecake, add an extra 1/2 tsp gelatine.
Sugar Free Milk Chocolate- the lindt sugar free milk chocolate (all time favourite)
Peanut Butter Powder- peanut butter powder from Macromike (Affiliate code to save you money : AMB-ELIYAEATS)
Macros Per Bar (9):
Calories: 220
Carbohydrates: 15g
Protein: 11.5g
Fat: 13g
Nutrition
Calories: 220kcal
Tried this recipe?Let us know how it was!