Butterfinger Protein Cheesecake
Category
Dessert
Servings
4 slices
Prep Time
20 minutes
Cook Time
50 minutes
Calories
375
Ingredients
5 Graham Cracker Sheets
2 Mini Butterfingers (40g total, 20g each)
2 tbsp (30g) Light Butter
1 brick (227g) Reduced Fat Cream Cheese
1 cup (227g) Fat-Free Cottage Cheese
1 Whole Egg
¼ cup Almond Milk (or preferred milk)
2 tbsp (16g) Sugar-Free Cheesecake Pudding Mix
1 scoop BPN Nutter Bar Blast Whey Protein Powder
2 tbsp (30g) Dark Chocolate Chips, Melted
2 tbsp Unsweetened Almond Milk
2 tbsp (10g) Cocoa Powder
2 tbsp (30g) Sugar-Free Maple Syrup
Crushed Butterfinger for Sprinkling Over Top
Crust
Cheesecake Filling
Chocolate Ganache Topping
Directions
Preheat the oven to 300F. Add all crust ingredients to a small blender or food processor. Pulse until crumbly.
Spray a 6-inch springform pan with nonstick spray. Press the crust into the bottom of the pan. Bake for 10 mins @ 300F.
Clean out the food processor and add all cheesecake filling ingredients to the food processor. Process until smooth and creamy.
Pour cheesecake filling into the pan on top of the crust. Cover with foil and bake at 300F for 40 minutes. It will still seem slightly under-done, but it will set up when you chill in the fridge.
Let cool at room temperature. Heat chocolate chips for the ganache in the microwave. Once melted, add remaining chocolate ganache ingredients (except for butterfinger) and mix until a smooth ganache forms. Pour ganache overtop of cheesecake.
Chill in the fridge for 4-5 hours or overnight. Once chilled, cut into 4 slices and enjoy!
Recipe Note
Nutrition (with chocolate ganache): 375 calories, 20 protein, 33 carbs, 17 fat
Nutrition (without chocolate ganache): 330 calories, 19 protein, 27 carbs, 15 fat
Nutrition
Calories 375, Protein 20 grams, Carbs 33 grams, Fat 17 grams
