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If you’d like to whip up a dessert this Valentine’s Day that’s bursting with all the great flavor, relevant colors, and romance that the Quest Test Kitchen could muster, please give this Questified Strawberry Cheesecake using Quest Peanut Butter Cups a try.

Check out the full recipe below:



Yields: 18 servings |  Serving Size: 1 slice

Calories: 235 | Protein: 9g  | Fat: 16g | Net Carb: 7g

Total Carb: 14g   | Sugar: 2g



  • 2 cups almond flour
  • 1⁄4 cup gluten free baking flour ( 1:1)
  • 1⁄4 cup zero calorie sweetener
  • 1⁄4 cup freeze dried strawberries, blended into a powder
  • 1 scoop Quest Vanilla Milkshake Protein Powder
  • 1 tsp baking powder
  • 1⁄2 tsp baking soda
  • 1⁄4 tsp sea salt
  • 1⁄4 cup melted butter
  • 1⁄4 cup 0% fat greek yogurt 1⁄4 cup egg whites
  • 2 eggs
  • 1⁄2 cup almond milk
  • 1 tsp vanilla extract


  • 4oz cream cheese, room temperature
  • 1⁄2 cup butter, room temperature
  • 1⁄3 cup zero calorie sweetener
  • 1 scoop Quest Vanilla milkshake protein powder
  • 1⁄4 cup freeze dried strawberries, blended into a powder



  1. Stir together the dry cake ingredients.
  2. In another bowl, whisk together the wet ingredients until smooth.
  3. Add the wet ingredients to the dry.
  4. Stir until combined.
  5. Distribute the batter between the pans. Bake at 350F for 18-22 minutes.
  6. Use a handheld mixer to beat the frosting ingredients together.
  7. Frost the top of one of the cooled cake.
  8. Sprinkle with 1⁄2 of the chopped peanut butter cups.
  9. Top with second cake layer.
  10. Frost.
  11. Finish with remaining peanut butter cups and strawberries. Serve.

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