Easy Chocolate Protein Cheesecake Recipe
This lighter, healthier, protein cheesecake recipe has a gluten-free Oreo crust, a chocolate ganache topping, and a protein-packed cheesecake filling!
Servings 12 cheesecakes
Calories 350kcal
Ingredients
Crust
- 18 gluten free chocolate sandwich cookies Gluten Free Oreos or Kinnikinnick brand work well
- 4 tbsp ghee or butter
Filling
- 2 cups cottage cheese I used 1% milkfat cottage cheese
- 2 eggs
- ½ cup coconut sugar
- 1.5 tsp vanilla extract
- 2 tbsp protein powder I used Be Well By Kelly Vanilla
- 1 tbsp arrowroot powder
- 1 cup dark chocolate chips
- 1 tbsp almond milk or coconut milk
Optional Chocolate Ganache Topping
- ½ cup dark chocolate chips
- 1 tbsp almond milk or coconut milk
Instructions
- Preheat oven to 375.
- Add the cookies and butter into a food processor and pulse until a crumb-like mixture is formed. It should resemble sand. You can also smash the cookies (in a plastic bag) with a meat tenderizer and stir in the butter.
- Add 12 muffin liners to the pan. Spoon an equal amount of the mixture into each cup, then press down using your fingers. Bake for 7 mins.
- Meanwhile, add the cottage cheese, coconut sugar, vanilla, protein powder, and arrowroot powder to a blender or food processor. Blend for 1 minute until smooth. You may need to scrape down the sides/ use a long spoon to help stir halfway through. Add eggs one at a time and mix on low speed for 1 minute to get air bubbles out.
- Combine chocolate chips and almond milk in a microwave safe dish and microwave in 30 second increments until melted and smooth. Pour into the blender and continue blending on low for 1 minute. Pour the mixture evenly into muffin tins on top of the crusts and bake for an additional 20-22 mins until the tops are firm and starting to crack.
- Let them cool completely before removing. Chill in the fridge 2-3 hours (or overnight). top with optional ganache topping (make this by melting the chocolate chips and almond milk together in the microwave or over a double boiler), whipped cream, and berries. Enjoy!
Notes
Mary’s Tips & Tricks
- Depending on your lifestyle and allergies, you can use vegan, gluten-free protein powder, or whey protein powder. There are a ton of options out there!
- You can also use full-fat cottage cheese instead of 1% if preferred.
- If you want to make these chocolate peanut butter protein cheesecakes, feel free to add a couple of tablespoons of peanut butter to the batter.
Serving Tips
- Let them cool completely, then chill in the fridge for 2-3 hours (or overnight).
- Top the protein cheesecake with optional ganache topping (make this by melting the chocolate chips and almond milk together in the microwave or over a double boiler), whipped cream, and berries.
- Serve cold and enjoy!
Storage Tips
- Store in an airtight container in the refrigerator for up to 5 days.
- To freeze, wrap the protein cheesecakes tightly in plastic wrap and store them in a freezer-safe container. Thaw in the refrigerator or at room temperature for about an hour and serve.
Nutrition
Serving: 1cheesecake | Calories: 350kcal | Carbohydrates: 37g | Protein: 9g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 50mg | Sodium: 241mg | Potassium: 197mg | Fiber: 2g | Sugar: 22g | Vitamin A: 97IU | Vitamin C: 0.1mg | Calcium: 112mg | Iron: 1mg