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Peanut Chocolate & Coconut Protein Cheesecake

Peanut Chocolate & Coconut Protein Cheesecake | Fun and simple - You won't believe that this is healthy!

12th October 2016

A delicious post workout treat or cheat day snack. Just don't eat the whole thing in one go! A big thanks to Hebe Burton for creating this recipe and letting us use it.


35g Unsalted Peanuts
1tsp Desiccated Coconut
1tsp Cocoa Powder
1tbsp Coconut Flour
1tsp Natvia
2tsp Choc Shot
25g Chocolate Coconut Whey More Nuts
2-3 tsp Almond Milk

Cheesecake Filling:
170g tub Greek Yoghurt (1 pot)
70g 3% Cream Cheese (2x 35g tubs)
45ml Liquid Egg Whites
30g Chocolate Paleo Protein
2tsp (6g) Cocoa Powder
4tsp Natvia
10 Chocolate Stevia Drops


Preheat the oven to 170C. Roast the peanuts until golden. Process in a food processor until ground.

Combine the ground peanuts and the remaining base ingredients and mix well until combined. It should have a gravel like consistency.

In another bowl, combine the cheesecake ingredients and blend together until smooth.

Line the bottom of and lightly oil an 11cm mini springform tin. Press the base mixture into the bottom and press up the sides as much as you can. Pour in the cheesecake mixture until it reaches just below the crust line. You will have excess mixture – simply bake this in a ramekin as a crustless cheesecake. Bake for 30 minutes. Allow to cool fully, run a knife around the edges to make sure it hasn’t stuck. Carefully release from the tin, slice and enjoy!

Macros: Per Slice (6 slices)

Protein - 14g

Carbs - 5g

Fats - 6g

Calories - 124 kcal