I already shared the BEST and most CLEAN high protein pumpkin cheesecake recipe before.. this time I turned it into a chocolate peanut butter cheesecake 👀🍰

Ingredients: 

-1 cup Good Culture cottage cheese

-1 cup nonfat Greek yogurt

-2 eggs

-1/2 cup pure maple syrup

-1/2 cup almond flour

-1 teaspoon vanilla extract

-1/4 cup organic peanut butter

-1/2 cup unsweetened cacao powder

-Pinch of sea salt

-Optional: dark chocolate chips

Chocolate Peanut Butter Frosting (blended)

-3/4 cup Good Culture cottage cheese

-1-2 tablespoons maple syrup 

-2 tbsp unsweetened cacao powder

-1 tbsp peanut butter

-1 tbsp unsweetened almond malk

-Optional: 1 serving PB2 powder (we use Crazy Richard’s with 0g of sugar)

-Pinch of sea salt

For garnish (optional):

-Chopped roasted peanuts or dark chocolate shavings

Instructions: 

1. Preheat oven to 325°F. Line a 6” round baking dish with parchment paper.

2. Blend all cheesecake base ingredients in a high-speed blender until smooth and creamy. Scrape the sides as needed.

3. Pour into the prepared baking dish.

4. Bake for 65 minutes, until edges are slightly firm and the center still jiggles softly. 

5. Cool completely, then refrigerate for at least 8 hours or overnight to set.

6. Frost the top with the chocolate peanut butter frosting once chilled.

7. Finish with a sprinkle of roasted peanuts or dark chocolate shavings or a drizzle of melted peanut butter or extra maple syrup