This cheesecake makes 12 slices. Each piece has 182 calories and 16g protein.
InstructionsPreheat the oven to 180° C. Grease a springform or other pan with coconut oil or butter.To make the crust, mix the protein powder and almond flour. Add coconut oil and eggs, and mix together with your hands. Add more almond flour if necessary.Gently press the dough into the greased pan. Bake 12-15 minutes, until golden-brown. Set aside to cool.Whisk the cream cheese, yogurt and peanut butter together until creamy.Fold in the remaining protein powder until the filling has a smooth consistency.
Spread evenly over the crust and refrigerate for at least an hour until the filling is set.If you like, decorate the top with peanuts and melted chocolate.Enjoy!