Mint Chocolate Chip Cheesecake
MACRO-VERIFIED 23G PROTEIN

MINT CHOCOLATE CHIP CHEESECAKE
(MACRO-VERIFIED)

Protein

23G

Calories

210

Prep Time

15M

Bake Time

50M

This refreshing mint chocolate chip cheesecake offers a delightful balance of creamy indulgence and nourishing goodness, boasting an impressive 23 grams of protein per serving to support your active lifestyle. The smooth, velvety texture melts in your mouth, while bursts of cool mint and rich chocolate chips provide a satisfying contrast that keeps every bite exciting. Perfect as a post-workout treat or a satisfying dessert after a long day, this cheesecake not only satisfies your sweet tooth but also helps you meet your daily protein goals. Its well-rounded macros make it an ideal option for those seeking a high-protein, low-calorie indulgence, and it can easily be adapted for gluten-free diets by using gluten-free graham crackers or crust alternatives. For vegan versions, substitute dairy ingredients with plant-based options like coconut cream and vegan chocolate chips, ensuring everyone can enjoy its luscious flavor. To achieve the best results, chill the cheesecake thoroughly before serving to enhance its firm, sliceable texture, and consider adding an extra layer of mint extract or chocolate chips on top for an extra pop of flavor. Whether enjoyed as a meal prep treat or a special occasion dessert, this cheesecake is sure to satisfy your cravings while fueling your body with wholesome protein. All nutrition data is verified using USDA FoodData Central for accuracy.

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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

12 servings per recipe

Serving size

1 cheesecake

Amount per serving

Calories

210

% Daily Value*

Total Fat 11g

14%

Total Carbohydrate 17g

6%

Dietary Fiber 2g

7%

Total Sugars 8g

Protein 23g

46%

*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

1

Preheat your oven to 160°C (325°F).

2

Prepare an almond flour crust and press it into a springform pan.

3

Beat cream cheese until smooth. Mix in Greek yogurt, whey protein, eggs, and peppermint extract.

4

Fold in the sugar-free chocolate chips.

5

Pour into the crust and bake for 50 minutes.

6

Cool completely before refrigerating for at least 4 hours.

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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