Peanut Butter Banana n Honey “Cheese”cake

20130809-141951.jpg What if I told you I made cheesecake last night and this morning my husband and I each ate devoured a slice for breakfast? You might think we have no self control. Think again! This cheesecake is made from ingredients you would use to build a delicious yogurt parfait!

    Makes a 9″ round cheesecake, 12 slices.

Ingredients

Crust
1.5 cups sweet granola (I use Trader Joe’s Just the Clusters Chocolate Almond Granola Cereal)
3 large medjool dates + 1/2 teaspoon water
1.5 Tbsp melted coconut oil or Smart Balance buttery spread

Filling
2 cups greek honey yogurt (the good stuff people, not the nonfat kind).
1 over ripe banana
2 Tbsp creamy natural nut butter (I used peanut…because I love the flavor or PB + banana + honey!)
1 scoop vanilla whey protein powder
1/4 cup chocolate almond milk (or whatever milk is your preference)
2 flax eggs*
2 eggs

*To make 1 flax egg, combine 1 Tbsp flaxseed meal + 3 Tbsp water and let sit until it has a thick consistency (about 5 minutes). You can either use 3 eggs total or 2 eggs + 2 flax eggs.

Topping (optional)
1/4 Trader Joe’s 72% Cacao Dark Chocolate Bar*
1 tsp honey
1 Tbsp natural creamy nut butter
1/4 cup + 2 Tbsp Greek Honey Yogurt

*If you don’t have a Trader Joe’s store to purchase this bar, just make sure you use approximately 11.75 grams (.41 ounces) of a chocolate bar made with “CacaonotCocoa.” Essentially, Cacao is raw chocolate with nutritional benefits whereas Cocoa is highly refined & processed, therefore losing its nutritional benefits.

Directions

For the crust: Preheat oven to 350 degrees and spray a 9-inch spring form pan with baking spray. Place the granola in the food processor and process into small crumbs, then transfer crumbs to a medium size mixing bowl. Stir into the crumbs the melted coconut oil or butter. Next place 3 medjool dates + 1/2 teaspoon water in the food processor and process until it turns into a sticky date paste. Stir date paste into the crumbs with a pastry blender or fork. Evenly press the mixture into the bottom of the spring form pan and bake for 9 minutes. Remove from oven and reduce temp to 300 degrees.

For the filling: Wipe out date paste residue from food processor. Add all the filling ingredients besides the real eggs and process well. Add the 2 eggs and process until just combined.

Bake at 300 for 43 minutes, do not open door while baking. The center should just barely jiggle once the cheesecake is set. Remove from oven and allow to cool to room temp before putting it in the fridge to chill before serving. It’s helpful to run a thin knife between the pan and the cake when you take it out of the oven to avoid the cheesecake cracking. When you’re ready to serve, run a large sharp knife in hot hot water, dry with paper towel, then make first slice. Repeat hot water + drying + slicing. Makes 12 slices.

For the topping (optional): In a microwave safe bowl, melt chocolate in microwave, stirring every 20 seconds to avoid burning. Once completely melted, stir in the honey and nut butter followed by the yogurt. Spread evenly over cheesecake!
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Nutrition stats per serving of Peanut Butter Banana n Honey Cheesecake
Calories: 200
Fat: 11g
Sat fat: 4g
Carbs: 21g,
Fiber: 2g
Protein: 6g
Sugar (naturally derived): 13g

I garnished mine with sliced banana and a pinch of grated chocolate :)

Regular Cheesecake Nutrition:
Calories: 466
Fat: 30.5g
Sat fat: 19.5g
Carbs: 34g
Fiber: 1/3g
Protein: 7.5g
Sugar: 27g

 

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