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.
Servings 6
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.