This was one of those baking ideas that would NOT let me fo to bed until if at least planned out the recipe… Worth it
Brownie Bottom Peanut Butter Chocolate Chip Cheesecake
Course: Dessert, RecipesServings
4
servingsPrep time
15
minutesCooking time
45
minutesCalories
294
kcalBrownie layer Ingredients
100g chocolate hummus
23g egg whites
15ml almond milk
5g coconut flour
20g chocolate protein powder
- Ingredients for the Cheesecake Layer
225g low fat ricotta cheese
4oz Fat Free cream cheese (1/2 package)
50ml egg whites
1tsp vanilla extract
50g @pescience peanut butter cookie protein powder
2tbsp peanut butter
28g mini chocolate chips
12g unflavored gelatin
Directions
- Pre heat oven 350, spray your mini cheesecake tins
- Mix the wet ingredients and then the dry together for the brownie layer
- Divide into 4 tins then bake for 8-10 minutes, until the outside has set
- CHEESECAKE: mix all your ingredients together EXCEPT the gelatin/chocolate chips
- Heat some water pour 25ml into a bowl, slowly add gelatin, whisking CONSTANTLY to keep the gelatin from solidifying. When its is all added, mix it into the rest of the batter
- Add chocolate chips
- Spread batter carefully over the brownie layer
- I always wrap my tins in foil to keep the water out, add an inch of water to a casserole dish and place the tins in water, this helps prevent major cracks
- Bake for 25-30 minuted (when tiniest of cracks start to form, you’re done)
- Turn off the oven, crack the door and let them sit in the oven for about 30 minuted to further set
- Place in the fridge over night
- Top with drippy warm chocolate peanut butter
Notes
- NUTRITION per cheesecake- 294 calories 32P/10F/23C