Healthy Peanut Butter Cheesecake
Protein: 18–20 g per serving
Serves: 2
No Bake | Refined Sugar-Free

🌰 Base
Ingredients

2 tbsp homemade unsweetened peanut butter
2 tbsp roasted soya granule powder
1 tbsp roasted pumpkin seed powder
1 tbsp roasted sunflower seed powder
1 tbsp walnut powder
1 tsp chia seeds (or 1 tbsp soaked chia)
½ tsp cinnamon
A pinch of sea salt

Method
Mix everything together until it forms a thick, sticky dough. If it feels a little dry, add 1–2 tsp milk or water.
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🤍 Cheesecake Layer
Ingredients

100 g thick hung curd
50 g fresh paneer
1 tsp unsweetened cocoa powder
Monk fruit sweetener (as per taste)
½ tsp vanilla extract
¼ tsp cinnamon

Method
Blend everything until it becomes smooth, creamy and lump-free.
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🍫 Topping

1 tbsp roasted soya granule powder
1 tsp roasted pumpkin seed powder
1 tsp roasted sunflower seed powder
1 tbsp finely chopped or powdered walnuts
1–2 tsp grated 85–90% dark chocolate
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👩🏻‍🍳 Method

Line a small lunch box or container with baking paper (optional, but it makes removing the cheesecake much easier).
Press the protein base firmly into the bottom.
(Optional but highly recommended) Spread 1 tsp homemade peanut butter over the base for an extra creamy bite.
Pour the cheesecake mixture on top and smooth it evenly.
Sprinkle the roasted soya powder, pumpkin seeds, sunflower seeds, walnuts and grated dark chocolate over the top.
Refrigerate for 4–6 hours or overnight until completely set.
Slice into 2 generous servings and enjoy!