Recipes for athletes

Peanut butter cheesecake is a charge of mouthwatering energy. A protein dessert that is cool and creamy, easy to prepare, eggless and no-bake, it is ideal for summer.

Ideal as a breakfast or snack, great before or after sports for the protein intake of peanut butter.

Peanut butter cheesecake

30 minutes + resting time in the refrigerator

Dessert

Low difficulty

6 servings

Ingredients

200g of cocoa cookies
65g of melted butter
400g of cream cheese
200g fresh whipping cream
100g of powdered sugar
120g of
MapleFarm Pure Peanut Butter Creamy
A pinch of salt
50g dark chocolate for decoration

Instructions

Prepare the cheesecake base by finely crumbling cookies in a mixer until they become flour.
Add the melted butter and mix until a sandy consistency is achieved.
Line a 20-cm-diameter hinged cake mold with a layer of plastic wrap and pour in the cookie mixture for the base, pressing it down well with the back of a spoon.
Store the cake base in the refrigerator.
Mix cream cheese with powdered sugar and a pinch of salt.
Add the peanut butter and mix until thoroughly combined.
Whip the cream and add it to the mixture, mixing gently from the bottom up.
Pour the cream cheese and peanut butter over the base, taking care to check for air bubbles.
Store in the refrigerator for at least six hours, preferably overnight.
When the cake is well cooled, melt the dark chocolate in a bain-marie and pour it in a drizzle over the surface of the cake.
Let cool in the refrigerator before serving.