Snickers Cheesecake Pudding (High Protein)
Chocolate peanut butter no-bake cheesecake... but with 20 grams of protein! Enjoy this snickers cheesecake pudding for a healthy dessert.
Ingredients
- 1 cup low fat cottage cheese, I use 2%
- 1 Tbsp maple syrup or liquid sweetener of choice, adjust to taste
- 3 Tbsp peanut powder
- 1/2 tsp vanilla extract
Chocolate Shell Topping
- 1/4 cup semi-sweet chocolate chips
- 1 Tbsp dry roasted peanuts, crushed
- pinch flakey sea salt
Equipment
- 1 blender cup (note 1)
Instructions
- Add cottage cheese, maple syrup, peanut powder, and vanilla extract to a blender. Blend until smooth, about 20-30 seconds, scraping down the sides as needed.
- Pour the cottage cheese pudding into two glass jars. If needed, use the back of a spoon to flatten the top.
- Melt your chocolate chips in the microwave in 10-second intervals, stirring between each one. If you don't have a microwave, melt on the stove or add chocolate chips right to your pudding.
- Pour your melted chocolate over the cottage cheese pudding (note 2). Use the back of a spoon to gently spread the chocolate in an even layer over the pudding. You'll want to make sure the chocolate shell is thin and easily breakable, so you may not use all of the melted chocolate. Immediately top with peanuts and flakey sea salt.
- Refrigerate for at least an hour or until the chocolate is completely set. Then, crack the chocolate shell with a spoon and enjoy!
Notes
Note 1: Use a blender cup instead of a full-sized blender.
Note 2: Your pudding should be thick before you pour the melted chocolate. If it's not, refrigerate for at least one hour before adding your melted chocolate.
Calories: 305kcal, Carbohydrates: 27g, Protein: 20g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 6mg, Sodium: 300mg, Potassium: 280mg, Fiber: 4g, Sugar: 18g, Vitamin A: 95IU, Calcium: 104mg, Iron: 2mg