The Best High Protein PB&J Cheesecake (with Chocolate + Banana Magic)
- Chef Josh Gale
- Jun 4
- 2 min read
I’ve been on a bit of a cheesecake kick lately—first it was pistachio (a sleeper hit), and chocolate (predictably delicious), and then ferrero rocher, but this one? This High Protein Chocolate Banana PB & J Cheesecake might just be the one. I know I say that every time, but hear me out.
It started as a kitchen experiment because I had ripe bananas on the counter, a jar of peanut butter begging to be used. And suddenly, it hit me: what if I made my favorite cottage cheese cheesecake with a classically nostalgic PB & J twist?
The result is everything I hoped for and then some. The base is rich and chocolatey with just the right amount of banana sweetness. The middle layer is creamy and satisfying without being heavy. And then there's the peanut butter swirl—salty, nutty perfection—with the sweet jam that pulls it all together in a nostalgic hug. It’s childhood comfort meets adult-level indulgence, all without the sugar crash.
If you're looking for a recipe that’s cozy, crave-worthy, and secretly packed with good-for-you ingredients, this is the one. Grab a fork. Trust me.
High Protein Chocolate Banana PB & J Cheesecake Recipe
Ingredients
1 cup cottage cheese
1/2 cup Greek yogurt
2 eggs
1 banana
1/3 cup cocoa powder
1/2 cup maple syrup or honey
3 tbsp almond flour
1 tsp vanilla
Toppings
1/4 cup almond or peanut butter
3 tbsp no sugar added jam or jelly
Instructions
Blend ingredients in a blender until smooth.
Pour into a parchment lined 6” round baking dish. Spoon over peanut butter and jam and use a spoon to swirl through the batter.
Bake at 325F for 40-45 minutes. The edges should feel set but the centre should still have a bit of jiggle when you move the dish.
Cool in the fridge for a minimum of 8 hours. Overnight is best. Enjoy!
Enjoy...and let me know what you think!
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