When it comes to dessert, I’m an “all or nothing” kind of gal.
What can I say, I love my sweets.
Eat only 1 serving of ice cream?! Please! I could eat the whole entire pint. Stop at one cookie? Four cookies later, there goes the calories I just burned off at the gym…
For this reason, I don’t like to keep junk food in the house. But I always need something sweet at night to satisfy that craving. I’ve posted my take on the protein cheesecake just recently, but even a whole healthy cheesecake in my house is too tempting to have around.
So here I present to you, a single serving protein cheesecake. Don’t worry there won’t be any sharing…
White Chocolate Peanut Butter Cheesecake (for one)
- 1/2 package of Weight Watchers White Chocolate Macadamia Smoothie Mix (or sub 1/2 scoop protein powder – vanilla, chocolate, etc.)
- 1 tbsp pb2 powder (optional)
- 1 tbsp baking splenda
- 1/4 tsp vanilla extract
- 2 tbsp non-fat plain Greek yogurt
- 2 tbsp non-fat cottage cheese
- 2 tbsp unsweetened almond milk
- 1 tbsp egg whites
*Notes: This recipe is easy to customize if you want to make different flavors of cheesecake. This one specifically is white chocolate peanut butter, but you could easily use vanilla or chocolate protein powder. You could also add in pumpkin, cocoa powder, cinnamon, chocolate chips, fruit, etc. instead of peanut flour.
- Preheat oven to 325 F.
- In a bowl, mix together all your dry ingredients. Then add in your wet ingredients with your dry, and mix everything together well until smooth.
- Pour your batter into an individual mini ramekin or pie dish coated with non-stick cooking spray.
- Bake in the oven for 25 minutes.
- Once your cheesecake is done, cover and refrigerate for at least 2 hours to chill.
- Carefully remove your cheesecake from your pie pan, and top with some more pb2, fresh fruit, whipped cream, etc.
Macros (for entire cheesecake):
- Calories: 155 kcal
- Carbs: 17 g
- Protein: 18 g
- Fat: 2.5 g
Guilt free cheesecake all to yourself…