For the Cheesecake
2 cups non-fat greek yogurt
1 Tbsp gluten free flour (if not gluten free, use all purpose)
¼ cup natural peanut butter
For the Crust
½ cup almond meal (ground up whole almonds)
3 Tbsp ground flax seeds
½ cup whey protein, chocolate
¼ cup unsweetened cocoa powder
4 Tbsp coconut oil
chopped salted peanuts
chocolate drizzle (melted chocolate chips)
or strawberry sauce
Preheat your oven to 300 degrees F.
In a medium bowl, whisk the eggs, add in the greek yogurt and whisk until smooth. Next, add in the peanut butter and whisk. Then, add in the flour a little at a time, whisking after each addition.
Once the cheesecake filling is whisked until smooth, set aside
Next, start the base. Mist an 8×8 pan.
In a bowl, mix together the almond meal, flax, cocoa powder, whey protein.
Once the dry ingredients are combined, drizzle in the coconut oil and stir until its all combined.
Press the chocolate crumb mixture evenly into the bottom of the 8×8 square pan. Pack it down firmly.
Then pour over the cheesecake filling and spread it around so its even.
Place in the oven and bake for approx. 45-47 minutes
When its done, it will just start to go golden around the edges, and it will jiggle slightly in the middle shake it side to side slightly.
If it still seems too liquidy in the middle, bake for a few minutes longer.
Allow to cool completely, then put into the fridge and allow to chill completely.
Will take 1-2 hours to completely chill in the fridge.
Keep stored in the fridge with tin foil over top of the pan.
Slice into square & garish with whichever toppings you prefer.