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Chocolate Chip Protein Cheesecake (High Protein & Low Calorie!)

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The creamiest, most delicious protein-packed cheesecake you will ever have! Over 30g of protein per slice and just over 20 calories make this the perfect guilt-free treat!

More protein packed recipes: www.macro-chef.com

Favorite Amazon baking ingredients/products: https://www.amazon.com/shop/macro_chef

For the Crust
¾ cup (50g) Promix chocolate protein puffs*
3 tbsp (42g) light butter
1 tbsp. (5g) cocoa powder
2 tbsp. (20g) granular sugar substitute (Swerve)**

For the Protein Cheesecake Filling
1 cup (227g) fat free cream cheese
1 cup (227g) fat free cottage cheese
1 whole egg
1 scoop (30g) Promix unflavored casein protein powder (or other casein/protein blend)
¼ cup (50g) granular sugar substitute (Swerve)**
¼ cup sugar free maple syrup
1 tsp. Vanilla extract
2 tbsp. Chocolate chips

Optional Chocolate Ganache Topping
¼ cup (60g) carob (or dark chocolate)
2 tbsp. Half & half (or heavy cream, I would not suggest a non-dairy alternative)

*If you don’t have the protein puffs, an equal amount (in grams) of Graham crackers / wafer cookies will work as well, but the protein will be lower and calories higher.
**Swerve is a sugar free granular sweetener that measures 1:1 with sugar. I like to use it to keep recipes lower in sugar/calorie while still tasting amazing. You can find it in the baking aisle of most groceries or on Amazon!

Preheat the oven to 325F. Add all crust ingredients to a food processor. Pulse until incorporated and the mixture starts to crumble.
Spray a 6-inch springform pan with nonstick spray. Press crust mixture into the bottom of the pan. Bake the crust at 325F for 10 minutes.
While the crust is baking, make cheesecake filling. Clean out the food processor from making the crust.
Add all cheesecake ingredients except for chocolate chips to the food processor. Process until smooth and creamy. Add chocolate chips and pulse a few times until incorporated.
Pour cheesecake filling into the springform pan over the top of the crust. Place back in the oven and bake at 325F for 50-60 minutes. The center should still seem jiggly while the edges will be mostly set.
Let completely cool at room temperature. Once cooled, melt dark chocolate in the microwave for 60 seconds, stirring halfway through. Mix in half & half to make the chocolate ganache. Pour over top of cheesecake.
Place cheesecake in the refrigerator for 3-4 hours or overnight to completely set. Cut into 4 slices and enjoy!

Yield: 4 large slices

Nutrition (per slice w/o ganache): 220 calories, 32 protein, 9 carbs, 5 fat, 5 sugar

Nutrition (per slice with ganache): 315 calories, 33 protein, 19 carbs, 11 fat, 10 sugar

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