Protein Reese's Peanut Butter Cup Cheesecake

Step 1

Preheat your oven to 350°F

Step 2

Using a food processor, blend up your protein bar until you have a fine crumb

Step 3

In a small bowl, combine your brownie crumbs with your peanut butter (if your peanut butter is not smooth, heat it up in the microwave for 10 seconds or so). It should begin to resemble a batter, but if it is too thick & crumbly, add a splash of almond milk (or other milk of choice). Add in a very small amount as you do not want this to become a liquid- you need to be able to form a crust!

Step 4

In a separate bowl, combine your cream cheese, egg white, and powdered sugar. Using an electric mixer, continue to beat the mixture until it is smooth and fluffy. The egg white will fluff up a bit, so I advise mixing for at least one full minute. If you are using the Swerve Confectioners sugar, you do not need extra vanilla extract as it has a natural vanilla taste, but feel free to add it for extra flavor if wanted.

Step 5

Generously spray your mini springform pans with cooking spray, and add half of your crust to each pan. Gently wet your fingers with cold water (to prevent sticking) and press the crust down along the bottom of the pans to form a crust.

Step 6

Pour your cheesecake filling on top of your crust and bake for 10-15 minutes. Check on your cheesecake after 10 minutes as some ovens cook unevenly (the cheesecake in the back of my oven cooked faster than the one in the front). The top of the cheesecake will begin to crack, but you still want it to be nice and soft inside. Don’t worry if the edges are browning more than a typical cheesecake, the inside will still be the perfect consistency.

Step 7

Once removed from the oven, place in the fridge to allow the cheesecake to set/cool. Give them at least 20 minutes if you are eager, but an hour will serve you better.

Step 8

Once ready, top with the toppings of your choice! I drizzled a small amount of melted peanut butter and lite chocolate syrup, along with half of a Reese’s Peanut Butter cup. My toppings ended up adding less than 100 calories to the entire cheesecake! If you want to save on calories, try some PB2 and melted dark chocolate.