Protein Cheesecake With Roasted Peach Topping

Cheesecake is just one of those desserts I can definitely splurge on if I am not careful. We often have proteins shakes in the afternoon. I came up with a healthy protein packed cheesecake with roasted peach, oats, and nuts for crunchy fruity twist to regular cheesecake. This cheesecake does not contain any sugar. I use Zero Sugar Maple Syrup for the crust, filling, and topping. I also add Swerve Brown Sugar Substitute for the topping to give it a little more crunch. Make a cheesecake for the week and you will be ready in the afternoon when you have hit that peak and start feeling the slump creeping in. With a slice of this protein packed cheesecake, you will be alert and re-energized as well as knowing you are feeding your muscles and brain instead of feeding fat (oh, that's such an ugly word!) It still contains calories, so eat in moderation. Bonus: Bake in your air fryer with a bake setting and avoid heating up your kitchen in the summer.

Protein Cheesecake With Roasted Peach Topping

Crust

1 cup powdered Quaker Oats

1 cup almond flour

3 Tablespoons Zero Sugar Maple Syrup

3 Tablespoons butter

1/4 tsp. Kosher salt

Mix in food processor and press into a deep dish pie pan. Bake in airfryer or regular oven at 325 degrees for 10 minutes. Let it sit in the air fryer afterwards while you finish making the filling.

Cheesecake filling

2 cups of Cabots 2% fat Vanilla Yogurt

1/2 cup of low fat cottage cheese

1 8oz. low fat cream cheese

2 eggs

juice of 1/2 lemon

2 scoops of protein powder

1 Tablespoon cornstarch

1/3 cup Zero Sugar Maple Syrup.

Mix and pour into cooled pie crust. Bake at 325 degrees for 10 minutes in your air fryer (if you have a bake setting) or the oven.

Roasted Peach, Oat, & Pecan Topping

4 ripe peaches (peeled and chopped)

1/2 cup rolled oats

1/2 cup chopped pecans

3 Tablespoons of butter chopped into small pieces

3 Tablespoons of Swerve Brown Sugar Substitute

2 Tablespoons of Zero Sugar Maple Syrup

1 Teaspoon of cinnamon

Mix all ingredients and pour on the top of the cooked cheesecake that just cooked for 10 minutes. Place back in oven and let it cook 30-35 minutes in your air fryer on bake or bake in your oven. Watch closely.

Luscious, creamy cheesecake and the topping is amazing!

Let it cool for 30 minutes. Refrigerate for 2 hours before serving.

Nutrition Facts
Servings Per Recipe: 10
Calories: 764
% Daily Value *
Total Fat: 58.4g	75%
Saturated Fat: 33.2g	166%
Cholesterol: 250mg	83%
Sodium: 1557mg	68%
Total Carbohydrate: 39.6g	14%
Dietary Fiber: 7.6g	27%
Total Sugars: 16.3g
Protein: 26.4g
Vitamin D: 41mcg	203%
Calcium: 332mg	26%
Iron: 2mg	13%
Potassium: 517mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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