Peanut Butter Chocolate Chip Viral Cheesecake Yogurt (High Protein)
Servings 6 servings
Calories 335kcal
Ingredients
cheesecake base
- 32 ounces nonfat greek yogurt
- 3 tbsp runny peanut butter
- 3 tbsp maple syrup
- 1 tsp vanilla bean paste soft
peanut butter protein cookies
- 1/2 cup runny peanut butter important: if thick, mix with a little melted coconut oil until pourable
- 1/4 cup coconut sugar
- 1 scoop vanilla protein powder 29 g scoop, used truvani vanilla
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup coconut sugar–sweetened or date-sweetened mini chocolate chips
Instructions
- make the cheesecake base add the greek yogurt to a large container or bowl. add the peanut butter, maple syrup, and vanilla paste. mix very well until completely smooth, thick, and creamy. set aside.
- make the cookie dough in a bowl, mix the runny peanut butter, coconut sugar, protein powder, egg, and vanilla extract until smooth and fully combined. fold in the chocolate chips.
- bake the cookies mold the dough into about 10 small cookies and place on a parchment-lined baking sheet. bake at 350°f for 10 minutes.
- assemble gently press the cooled cookies into the yogurt mixture, spacing them evenly. you can lightly cover with yogurt so most of the cookies are submerged-this will soften this faster.
- chill + set refrigerate for at least 6–8 hours, preferably overnight, until the cookies soften and the cheesecake yogurt fully sets.
Notes
APPROXIMATE MACROS per serving u003cstrongu003emakes 6 servingsu003c/strongu003eu003cbru003eu003cstrongu003eper serving:u003c/strongu003eu003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~335u003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~32–33 gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~26–28 gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~12 g