High-Protein Chocolate Banana PB&J Cheesecake
This high-protein chocolate banana PB & J cheesecake hits all the comfort notes without the crash. Rich chocolate base, creamy center, and a peanut butter and jam swirl that brings full childhood nostalgia. Cozy, crave-worthy, and shockingly breakfast-appropriate.
Jump to:
I’ve been on a bit of a cheesecake kick lately, maybe born from my whole cheesecake redemption arc.
It started with pistachio and chocolate, both predictably delicious, then Ferrero Rocher, which felt fancy and fun. But this one? This might be the one.
I kept thinking about how much I love the base of my high-protein cheesecakes and wondered what would happen if I leaned all the way into something nostalgic. Chocolate, banana, peanut butter, jam. PB&J energy, but grown up and blended into a cheesecake.
The result was everything I hoped for. A rich, chocolatey base. A creamy middle that feels indulgent without being heavy. And a peanut butter and jam swirl that pulls the whole thing together and instantly takes you back.
It’s cozy, comforting, and packed with good-for-you ingredients. The kind of thing you can eat with a spoon straight from the fridge and feel very, very good about.
Why this PB & J cheesecake works
The banana adds natural sweetness and body, the cocoa keeps things rich, and the peanut butter and jam swirl bring balance and nostalgia. It’s familiar flavors layered into something that feels totally new.
"You need to try this. Childhood and dessert all in one."
- Email subscriber
High-Protein Chocolate Banana PB & J Cheesecake
Equipment
- blender
- 6-inch Round Baking Dish
Ingredients
Cheesecake
- 1 cup cottage cheese
- ½ cup Greek yogurt
- 2 large eggs
- 1 ripe banana
- ⅓ cup cocoa powder
- ½ cup maple syrup or honey
- 3 tablespoons almond flour
- 1 teaspoon vanilla extract
Toppings
- ¼ cup almond butter or peanut butter
- 3 tablespoons no-sugar-added jam or jelly
Instructions
- Preheat the oven to 325°F (165°C). Line a 6-inch round baking dish with parchment paper.
- Add the cottage cheese, Greek yogurt, eggs, banana, cocoa powder, maple syrup or honey, almond flour, and vanilla to a blender.
- Blend until completely smooth, stopping to scrape down the sides as needed.
- Pour the batter into the prepared baking dish. Spoon the peanut butter and jam over the top and gently swirl with a spoon.
- Bake for 40–45 minutes, until the edges are set and the center still has a slight jiggle.
- Transfer to the refrigerator and chill for at least 8 hours, preferably overnight, before slicing.
Notes
- The center should look slightly underbaked when it comes out. It will set as it chills.
- Use a ripe banana for best sweetness and texture.
- Store covered in the fridge for up to 5 days.
- Swaps: This recipe is naturally gluten-free. To make it dairy-free, use dairy-free cottage cheese and yogurt alternatives.
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