Chocolate Peanut Butter Cheesecake

Chocolate Peanut Butter Cheesecake

Thank you to Annette Hatch, Chef, long-time UNJURY® user, and two-time UNJURY Cares Support Group Guest for contributing this great recipe.

(Serves 5) 

  • 1  UNJURY Mighty Bite Peanut Butter Bar
  • 4 oz Neufchatel Cheese or low-fat cream cheese (at room temperature)
  • 1⁄2 Cup Nonfat Plain Greek Yogurt
  • 1 Scoop UNJURY Chocolate Splendor Protein Powder
  • 2 Tbsp Powdered Peanut Butter
  • 1⁄2 tsp Almond extract 
  1. Chop Peanut Butter bar as small as possible
  2. Divide equally into 5 cupcake papers and press down to create a crust
  3. Mix cheese and yogurt until smooth
  4. Stir in Chocolate Splendor, Peanut Butter Powder, and Almond extract
  5. Fill each cupcake just over 3⁄4 of the way and let chill in the refrigerator for at least 2 hours
  6. Served chilled. 

Each serving (one cheesecake): 138 Cal, 7 g fat, 17 mg Cholesterol, 155 mg Sodium, 8 gr Total Carbs, 1 g Fiber, 4 g Sugar, 13 g Protein. 37% Cal from Protein

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