Brownie Bottom Peanut Butter Chocolate Chip Cheesecake

View this post on Instagram

๐—•๐—ฅ๐—ข๐—ช๐—ก๐—œ๐—˜ ๐—•๐—ข๐—ง๐—ง๐—ข๐—  ๐—ฃ๐—• ๐—–๐—›๐—ข๐—– ๐—–๐—›๐—œ๐—ฃ ๐—–๐—›๐—˜๐—˜๐—ฆ๐—˜๐—–๐—”๐—ž๐—˜ . This was one of those baking ideas that would NOT let me go to bed until Iโ€™d at least planned out the recipe. Worth it ๐Ÿคฉ . ๐— ๐—ฎ๐—ฐ๐—ฟ๐—ผ๐˜€ ๐—ณ๐—ผ๐—ฟ ๐—ข๐—ก๐—˜ ๐˜„๐—ต๐—ผ๐—น๐—ฒ ๐—บ๐—ถ๐—ป๐—ถ ๐—ฐ๐—ฎ๐—ธ๐—ฒ: 294 cals (32P/10F/23C) . The recipe makes FOUR mini cheesecakes & the macros listed are for ONE of those four. I halved both my protein hummus brownie recipe & the cheesecake recipe so you could absolutely use a different flavor! . โค๏ธ๐—œ๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€ ๐—ณ๐—ผ๐—ฟ ๐˜๐—ต๐—ฒ ๐—•๐—ฟ๐—ผ๐˜„๐—ป๐—ถ๐—ฒ ๐—น๐—ฎ๐˜†๐—ฒ๐—ฟ: โ€”100g chocolate hummus โ€”60g pumpkin puree โ€”23g egg whites โ€”15ml almond milk โ€”5g coconut flour โ€”20g chocolate protein powder (I did 1/2 whey 1/2 casein) โค๏ธ๐—œ๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€ ๐—ณ๐—ผ๐—ฟ ๐˜๐—ต๐—ฒ ๐—ฐ๐—ต๐—ฒ๐—ฒ๐˜€๐—ฒ๐—ฐ๐—ฎ๐—ธ๐—ฒ ๐—น๐—ฎ๐˜†๐—ฒ๐—ฟ: -225g low fat ricotta cheese -4oz Fat Free Cream cheese (1/2 package) -50mL egg whites -1 tsp vanilla extract -50g @pescience Peanut Butter Cookie Protein Powder -2tbsp (12g) peanut butter powder -12g unflavored gelatin powder -28g mini chocolate chips . ๐Ÿ‘ฉ๐Ÿผโ€๐Ÿณ๐——๐—ถ๐—ฟ๐—ฒ๐—ฐ๐˜๐—ถ๐—ผ๐—ป๐˜€: 1. Preheat oven to 350. Spray your mini cheesecake tins. 2. Mix the wet ingredients & then the dry together for the BROWNIE layer. 3. Divide into the 4 tins & then bake for 8-10 minutes until the outside has set. 4. CHEESECAKE: Meanwhile mix ALL of your ingredients together EXCEPT the gelatin/ choc chips 5. Heat some water (I used my water kettle) & pour 25 mL into a bowl. Slowly add your gelatin, whisking CONSTANTLY to keep the gelatin from solidifying. When it is all added, mix it into the rest of the batter 6. Add chocolate chips 7. Spread batter carefully over brownie layer 8. I always wrap my tins carefully in foil (keep it high on the sides so that water canโ€™t seep in) & then add an inch of water to casserole dishes, then place the tins in the water. This helps prevent major cracks. 9. Bake for 25-30 minutes. (When the tiniest of cracks start to form, youโ€™re done) 10.Turn off the oven. Crack the oven door. Let the cheesecakes sit in the oven for 30 minutes to further set. 11. Refrigerate overnight! 12. Top with drippy warm chocolate peanut butter! 13. Tag me when you make this & youโ€™ll make my day. ๐Ÿ˜

A post shared by Emily (@emyogi_fit) on

Leave a Reply