Butterfinger Protein Cheesecake

Crust

  • 5 graham cracker sheets 
  • 2 mini Butterfingers (40g total, 20g each)
  • 2 tbsp. (30g) light butter

Cheesecake Filling

  • 1 brick (227g) reduced fat cream cheese
  • 1 cup (227g) fat free cottage cheese
  • 1 whole egg
  • ¼ cup almond milk (or preferred milk)
  • 2 tbsp. (16g) sugar free cheesecake pudding mix
  • 1 scoop BPN Nutter Bar Blast Whey Protein Powder

Chocolate Ganache Topping

  • 2 tbsp. (30g) dark chocolate chips, melted
  • 2 tbsp. unsweetened almond milk
  • 2 tbsp. (10g) cocoa powder
  • 2 tbsp. (30g) sugar free maple syrup
  • Crush butterfinger for sprinkling over the top

Instructions

  1. Preheat the oven to 300F. Add all crust ingredients to a small blender or food processor. Pulse until crumbly. 
  2. Spray a 6-inch springform pan with nonstick spray. Press the crust into the bottom of the pan. Bake for 10 mins @ 300F. 
  3. Clean out the food processor and add all cheesecake filling ingredients to the food processor. Process until smooth and creamy. 
  4. Pour cheesecake filling into the pan on top of the crust. Cover with foil and bake at 300F for 40 minutes. It will still seem slightly under-done, but it will set up when you chill in the fridge. 
  5. Let cool at room temperature. Heat chocolate chips for the ganache in the microwave. Once melted, add remaining chocolate ganache ingredients (except for butterfinger) and mix until a smooth ganache forms. Pour ganache overtop of cheesecake. 
  6. Chill in the fridge for 4-5 hours or overnight. Once chilled, cut into 4 slices and enjoy! 

Yield: 4 slices

Nutrition (with chocolate ganache): 375 calories, 20 protein, 33 carbs, 17 fat

Nutrition (without chocolate ganache): 330 calories, 19 protein, 27 carbs, 15 fat