High-Protein Chocolate Banana PB & J Cheesecake

A high-protein chocolate cheesecake blended with banana and finished with a peanut butter and jam swirl. Creamy, nostalgic, and satisfying.

Course Dessert

Cuisine American

Keyword banana chocolate cheesecake, chocolate cheesecake, cottage cheese cheesecake, easy cheesecake, fudgy high protein cheesecake, healthy cheesecake, pb&j cheesecake, simple cheesecake

Prep Time 10

Cook Time 45

Chill Time 8

Servings

Calories 254kcal

Author Chef Josh

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 or oat 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.

Nutrition