NO-BAKE CHOCOLATE CHEESECAKE
(MACRO-VERIFIED)
Protein
25G
Calories
220
Prep Time
20M
Bake Time
20M
This rich and decadent no-bake chocolate cheesecake is surprisingly high in protein, providing around 25 grams per serving to support muscle recovery and keep you feeling satisfied longer. Its velvety texture melts in your mouth, with a luscious, smooth filling balanced by a crumbly, mildly sweet crust that adds a satisfying crunch. The deep chocolate flavor is indulgent yet wholesome, making it a perfect treat for satisfying your sweet tooth without guilt. Ideal for post-workout recovery, meal prepping, or a special occasion dessert, this cheesecake offers a nourishing way to enjoy dessert while fueling your body. It’s naturally gluten-free when made with gluten-free graham crackers or nut-based crusts, and vegan adaptations can be achieved using plant-based ingredients like coconut cream and vegan chocolate. For best results, ensure the filling is thoroughly chilled until firm and use high-quality cocoa for a richer flavor. Whether you enjoy it straight from the fridge or slightly warmed, this cheesecake delivers a satisfying, protein-packed indulgence that fits seamlessly into a balanced, active lifestyle. 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
10 servings per recipe
Serving size
1 cheesecake
Amount per serving
Calories
220
Total Fat 10g
13%
Total Carbohydrate 18g
7%
Dietary Fiber 3g
11%
Total Sugars 8g
Protein 25g
50%
*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
Combine almond flour and melted coconut oil. Press into the bottom of a springform pan.
Beat cream cheese until smooth. Mix in Greek yogurt, chocolate whey protein, and cocoa powder until well combined.
Pour the filling over the crust and spread evenly.
Refrigerate for at least 6 hours, or until firm.
Garnish with chocolate shavings or berries before serving.
Slice and enjoy your no-bake protein cheesecake.
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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