CHOCOLATE HAZELNUT CHEESECAKE
(MACRO-VERIFIED)
Protein
27G
Calories
260
Prep Time
15M
Bake Time
50M
This rich and nutty chocolate hazelnut cheesecake is a decadent treat that’s also packed with an impressive 27 grams of protein per serving, making it an ideal choice for muscle recovery and sustained energy. The creamy, velvety texture melts in your mouth, while the harmonious blend of deep chocolate and roasted hazelnut flavors offers a satisfying, indulgent experience without the guilt. Perfect as a post-workout dessert or a nourishing snack, it’s great for meal prep, allowing you to enjoy a gourmet treat anytime during the week. With its balanced macros—just 260 calories per slice—this cheesecake fits well within a high-protein, mindful eating plan. For those with dietary restrictions, it can easily be made gluten-free by using almond or coconut flour in the crust, and vegan adaptations are possible with plant-based protein powders and dairy-free cream cheeses. To achieve the best texture and flavor, chill the cheesecake thoroughly before serving, and consider toasting the hazelnuts beforehand to enhance their nutty aroma. Each bite delivers a luscious combination of creamy richness and nutty crunch, making it a truly satisfying and health-conscious dessert option. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
12 servings per recipe
Serving size
1 cheesecake
Amount per serving
Calories
260
Total Fat 16g
21%
Total Carbohydrate 16g
6%
Dietary Fiber 3g
11%
Total Sugars 8g
Protein 27g
54%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Verified using USDA FoodData Central
INSTRUCTIONS
Preheat your oven to 160°C (325°F).
Prepare a crust and press it into a springform pan.
Beat cream cheese until smooth. Mix in Greek yogurt, whey protein, and eggs.
Stir in the chocolate hazelnut spread.
Pour filling into the crust, sprinkle with hazelnuts, and bake for 50 minutes.
Cool completely, then chill. Garnish with more hazelnuts before serving.
TROUBLESHOOTING
My cheesecakes are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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