Peanut Butter Protein Cheesecake - Chloe Ting Recipes

Ingredients

• 1 tbsp powdered gelatin - for the cheesecake
• 120ml non-fat milk - for the cheesecake
• 2 tbsp non-fat greek yogurt - for the cheesecake
• 240g low-fat cottage cheese - for the cheesecake
• 4 tbsp powdered peanut butter - for the cheesecake
• 4 tbsp monk fruit erythritol sweetener - for the cheesecake
• 120ml boiling water - for the cheesecake
• 2 sugar free digestive biscuits - for the crust
• 2 tbsp non-fat milk - for the crust
• 20g sugar-free dark chocolate - for the toppings
• 125g fresh raspberries - for the toppings
• 4 tbsp powdered peanut butter - for the toppings
• 4 tbsp non-fat milk - for the toppings