No-Bake Peanut Butter Protein Cheesecakes

No-bake peanut butter cheesecakes

December 26, 2019

When we say “healthy food,” your imagination probably doesn’t go right to “cheesecake.”

That’s why these treats are so special. Not only are they made with wholesome ingredients, and super-easy to put together, they’re also the most delicious way we know of to get a shot of protein, thanks to peanut butter and beauty-boosting Youtheory® Vanilla Collagen Powder.

Indulge in luscious cheesecake and feel good about it — whip up a batch today.

Mini No-Bake Peanut Butter Cup Protein Cheesecakes

  • Serves: 8
  • Prep Time:
  • PRINT Print This Recipe

Ingredients

  • For the Filling:
  • ¾ cup raw cashews
  • 1 5.4-oz can coconut cream
  • 1 scoop Youtheory® Vanilla Collagen Powder
  • ¼ cup plus 2 tbsp smooth peanut butter
  • ¼ cup maple syrup
  • 1/8 tsp fine sea salt
  • For the Crust:
  • 1/3 cup (2 oz) roasted unsalted peanuts
  • 1/3 cup (2.7 oz) pitted Medjool dates
  • 2 tbsp (12g) raw cacao powder
  • ¼ tsp salt
  • 2 dark-chocolate peanut butter cups, chopped, for garnish

Directions

  1. Place cashews in a bowl and cover with cool water. Cover bowl and refrigerate for at least 4 hours or overnight. Line a muffin tin with 8 paper or foil liners.
  2. Make crust: In a food processor, pulse peanuts, dates, cacao and salt to mix, then blend until a dough forms. Divide among muffin cups (use about 1 ½ tbsp per cup) and press on the bottoms to form crusts. Freeze. Wipe out processor.
  3. Drain cashews; rinse under cool water. Place in processor. Add coconut cream, collagen, peanut butter, maple syrup, and salt; blend until smooth, stopping to scrape down processor a few times. (Yield: About 2 cups) Remove muffin tin from freezer and divide filling among cups, using about 3 to 4 tablespoons batter for each.
  4. Sprinkle chopped peanut butter cups on top, cover and freeze until filling is firm, at least 3 hours. Let stand on counter for about 10 minutes to thaw before serving.