COOKIE DOUGH CHEESECAKE DIP
(MACRO-VERIFIED)
Protein
19G
Calories
170
Prep Time
15M
Bake Time
20M
This safe-to-eat cookie dough cheesecake dip is not only irresistibly indulgent but also packed with a impressive 19 grams of protein per serving, making it a perfect guilt-free treat for fitness enthusiasts. Its creamy, velvety texture combines the rich, sweet flavor of cookie dough with the smoothness of cheesecake, creating a decadent dip that melts in your mouth with every bite. The hint of vanilla, combined with the subtle crunch of mini chocolate chips, offers a satisfying contrast that keeps you coming back for more. Ideal for post-workout recovery or as a high-protein snack, this dip is perfect for meal prepping to enjoy throughout the week. It’s versatile enough to be enjoyed with fresh fruit, whole-grain crackers, or even gluten-free cookies, and can easily be adapted to vegan diets by swapping in plant-based protein and dairy-free cream cheese. For best results, be sure to chill the dip thoroughly before serving to enhance its creamy consistency, and use high-quality ingredients to maximize flavor. Whether you're looking for a healthy party centerpiece or a quick protein boost, this dip delivers on taste and nutrition without sacrificing indulgence. 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
16 servings per recipe
Serving size
1 cheesecake
Amount per serving
Calories
170
Total Fat 8g
10%
Total Carbohydrate 16g
6%
Dietary Fiber 1g
4%
Total Sugars 9g
Protein 19g
38%
*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
In a medium bowl, beat the cream cheese until smooth.
Add the Greek yogurt, vanilla whey protein, and almond flour. Mix until well combined.
Gently fold in the mini chocolate chips.
Refrigerate for at least 30 minutes before serving.
Serve with fruit, pretzels, or graham crackers for dipping.
Store in an airtight container in the refrigerator for up to 3 days.
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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