Nutrition

Chocolate Protein Cheesecake – Contains over 20g of protein!

Make this healthy chocolate protein cheesecake recipe with just 6 ingredients and a high-protein chocolate cookie crust!

My favorite chocolate protein cheesecake

This ultra-rich cheesecake is reminiscent of a decadent chocolate mousse.
But it’s secretly high in protein. 20g or more protein Per piece!
It has a smooth and creamy texture on top and a crunchy dark chocolate cookie underneath. It’s a healthy dessert that doesn’t taste healthy at all.
Recipes can be low-sugar, low-carb, high-iron, and low-calorie, and also include gluten-free, dairy-free, and vegan options.
And the best part? Every bite is so much better than what you can order from the Cheesecake Factory for a lot less money.

You might also like these Protein Brownies

Step-by-step recipe video

High protein chocolate cheesecake ingredients

Cream Cheese – Full-fat cream cheese or some brands of vegan cream cheese will work. Options include Philadelphia, Tofutti, or homemade vegan cream cheese.

Chocolate Protein Powder – Choose a protein powder from a brand you already like. Feel free to try other flavors like mocha or chocolate peanut butter protein.

*If you want a recipe without protein powder, try making chocolate cheesecake. There is no protein powder, but it does contain over 10g of protein per piece.

Yogurt – Use thick regular yogurt, such as Greek yogurt or dairy-free coconut yogurt. Or substitute with an equal amount of mashed banana, pumpkin, or cottage cheese.

Dutch Cocoa Powder – Dutch processed cocoa powder, available at most regular grocery stores or online, provides a darker brownie flavor than standard unsweetened cocoa powder.

Sweetener – You can choose from granulated white sugar, unrefined sugar (coconut sugar or date sugar), pure maple syrup, or honey. For a sugar-free chocolate protein cheesecake, xylitol or granulated monk fruit blends are both good choices.

Vanilla Extract – Pure vanilla extract perfectly complements the chocolate flavor. You can also replace the extract with vanilla bean paste if you like.

Whole chocolate cheesecake with cream cheese frosting

High Protein Pie Crust

To add even more protein to this cheesecake, I took a traditional no-bake Oreo cookie crust recipe and swapped the Oreos for a higher protein option. Worked like a charm!

25 protein chocolate sandwich cookiesLenny & Larry’s (traditional chocolate sandwich cookies also available)
1/4 cup butter or plant-based alternativeRecording (coconut oil also works)

Process or crush all cookies (including fillings) in a food processor or large Ziploc bag until crumbly.

Stir in the melted butter or oil with a spoon, then place the chocolate mixture into an 8- to 9-inch round springform pan.

Press very firmly using your hands, a spoon, or a piece of parchment paper. The crumble should take up the entire bottom of the pan.

Refrigerate while making the cheesecake filling. Or, speed up the process by preparing the crust ahead of time and refrigerating it overnight.

Enjoy this healthy chocolate mousse while your food processor is off

How to Make Chocolate Protein Cheesecake

Leave the cream cheese out at room temperature. This will help you blend more smoothly later.
Prepare optional crust (or desired crust) in an 8-inch or 9-inch round springform pan. Set the crust aside while you prepare the cheesecake.
Preheat oven to 350°F (176°C).
Place softened cream cheese, yogurt, protein powder, cocoa powder, sugar, and pure vanilla extract in a large blender or food processor. Process until smooth and evenly combined. Don’t whip too much. Air bubbles may form and burst during baking, causing cracks in the top of the pie.
Use a spatula to spread the filling over the crust of the springform pan.
Fill the baking pan 2/3 full with water. Place this pan on the bottom shelf of the oven. (This is a great secret to adding moisture to the oven to make a soft cheesecake rather than a dry and cracked cheesecake.)
Place the pan containing the cheesecake over the pan of water on the center rack of the oven.
Bake for 30 minutes if using a 9-inch pan, or 35 minutes if using an 8-inch pan. Then turn off the heat and place the protein dessert in the closed oven for an additional 5 minutes.
Remove from oven and place on counter. Once cooled, transfer the uncovered pan to the refrigerator and chill for at least 6 hours or overnight. The fudge protein filling continues to harden as it cools.
After a day, cover any leftovers and store them in the refrigerator for up to 4 days. Alternatively, slice into thin slices and freeze in an airtight container for up to 2 months. Thaw before serving.

Healthy Chocolate Cheesecake with Protein Recipe

1. Bring the cream cheese to room temperature and prepare the desired crust in an 8- to 9-inch springform pan. Set crust aside.
2. Preheat oven to 350°F or 176°C.
3. Place softened cream cheese, yogurt, protein powder, cocoa powder, sweetener, and vanilla extract in a large food processor or blender and blend until smooth. Don’t overwhip.
4. Spread the chocolate protein cheesecake filling evenly on the prepared springform pan.
5. To add moisture to the oven, fill a baking pan 2/3 full with water. Place a pan of water on the bottom shelf of the oven.
6. Now place the unbaked cheesecake on the center rack of the oven. Bake for 30 minutes if using a 9-inch pan, or 35 minutes if using an 8-inch pan.
7. Turn off the heat and leave the cheesecake in the turned off oven for 5 more minutes with the oven door closed.
8. Then carefully remove the pan from the oven and let it cool on the counter.
9. Once completely cooled, transfer the pan (uncovered) to the refrigerator and chill for 6 hours or overnight. During this time the texture will harden considerably.
10. Once completely cooled, transfer the pan (uncovered) to the refrigerator and chill for 6 hours or overnight. During this time the texture will harden considerably.
11. Store leftover food after one day in a covered container in the refrigerator for up to 4 days. Or slice and freeze for up to 2 months, then thaw before eating.