Chocolate peanut butter cheesecake recipe

Chocolate peanut butter cheesecake recipe

An easy chocolate peanut butter cheesecake

30 mins
Muscle Building

Nutritional value: per portion

Calories 182 kcal 295 kcal / 100 g
Carbs 4 g 6 g / 100 g
Protein 16 g 25 g / 100 g
Fat 11 g 18 g / 100 g


For the crust:
30 g Chocolate Peanut Butter Shape Shake by foodspring
100 g almond flour
30 g
Coconut oil
Coconut oil
6.99 €
(21.84 €/1000g)
Incl. VAT & plus shipping
For the filling:
2 eggs
200 g cream cheese
100 g skyr yogurt
60 g Chocolate Peanut Butter Shape Shake by foodspring
optional peanuts and/or melted chocolate as a topping

Our tip

Today we've got an amazing cheesecake that's perfect for the peanut lovers out there. Our Whey Protein and Shape Shake aren't only for making shakes - they also work wonders in desserts! This cheesecake recipe is super simple and extra creamy.


    This cheesecake makes 12 slices. Each piece has 182 calories and 16g protein.


  1. Preheat the oven to 180° C. Grease a springform or other pan with coconut oil or butter.
  2. To make the crust, mix the protein powder and almond flour. Add coconut oil and eggs, and mix together with your hands. Add more almond flour if necessary.
  3. Gently press the dough into the greased pan. Bake 12-15 minutes, until golden-brown. Set aside to cool.
  4. Whisk the cream cheese, yogurt and peanut butter together until creamy.
  5. Fold in the remaining protein powder until the filling has a smooth consistency.
  6. Spread evenly over the crust and refrigerate for at least an hour until the filling is set.
  7. If you like, decorate the top with peanuts and melted chocolate.
  8. Enjoy!