Prot: 6g, Carbs: 2g, Fat: 7g, Cal: 93


We’ve been eating lots of protein cake this month with our Cake For Breakfast Challenge, and I couldn’t help but add some delicious frosting recipes into the mix. If you like peanut butter and cheesecake, you must try this Peanut Butter Cream Cheese Protein Frosting!

To be honest, I’ve made this recipe a few times. And each time the frosting never made it onto a cake. It’s a delicious indulgent treat on its own! Frosting shots are my new favorite thing. :)

Do you have a cake in mind for this Peanut Butter Cream Cheese Protein Frosting? Visit our cake recipe collection and find one!

**The other frostings in this photo are Double Chocolate Frosting, Cookie Dough Protein Frosting, and an aquafaba protein fluff that I’m still working on.

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Peanut Butter Cream Cheese Protein Frosting
Nutrition Information
  • Serving size: 1/12 recipe
  • Calories: 93
  • Fat: 7g
  • Carbohydrates: 2g
  • Sugar: 1g
  • Fiber: 1g
  • Protein: 6g
Makes 12 servings.
Mixes best when ingredients are at room temperature
  • 1 package Neufchâtel cheese (8oz or 224g)
  • 4oz nonfat Greek yogurt (1/2 cup or 114g)
  • ¼ cup smooth peanut butter (64g)
  • ½ cup Whey Protein For Baking (40g) (or other whey protein)
  • sprinkle of stevia (optional)
  1. Mix Neufchâtel cheese, yogurt, and peanut butter until smooth.
  2. Add whey and stevia. Mix well.
  3. Enjoy! Store refrigerated.
Neufchâtel cheese is marketed as "1/3 less fat than cream cheese" and can be found next to cream cheese at most grocery stores.

A note about substitutions: If you want to substitute a whey/casein blend like Quest protein powder, you may need a little liquid (any kind of milk would work well). Same holds true for pea protein (or pea blends), although I would start with only ¼ cup pea protein and see how the flavor and texture are as you add more.