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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.
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Prep Time 15 minutes
Chill Time 8 hours
Servings: 9 bars
Course: Dessert
Calories: 220
Ingredients Method Nutrition Notes

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

Method
 

  1. 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.
  2. Add the melted butter and milk and blitz for another 5-10 seconds until a slightly sticky crumble forms.
  3. 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.
  4. Bloom the gelatine by adding milk into a small saucepan and sprinkling the gelatine on top, set aside for 5-10 minutes
  5. 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)
  6. 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.
  7. Pour the gelatine mixture into the cheesecake batter and whisk until combined.
  8. Pour the cheesecake batter on top of the base, and spread evenly. Let it set in the fridge while you prepare the ganache.
  9. 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.
  10. Pour the ganache on top of the base and let the cheesecake set in the fridge overnight or for a minimum of 8 hours.
  11. Cut into 9-12 bars and enjoy!

Nutrition

Calories: 220kcal

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

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