Protein Chocolate Cheesecake is the ultimate high protein dessert when you want something rich, chocolatey, and indulgent without turning on the oven. This recipe is ideal for anyone following a high protein lifestyle who still wants a proper dessert that feels satisfying and decadent.
If you love this Chocolate high-protein dessert, you’ll also enjoy our Protein Biscoff Cheesecake
Protein Chocolate Cheesecake
This Protein Chocolate Cheesecake is smooth, creamy, and packed with deep chocolate flavour. The biscuit base has a rich cocoa taste, while the filling is thick, chocolatey, and spoonable once set. It delivers proper dessert vibes while keeping protein high.
This recipe is a lighter, macro friendly take on a classic chocolate cheesecake. Fat free Greek yoghurt, light soft cheese, and protein powder keep calories under control while maintaining a creamy texture. The no bake method keeps things quick and simple.
This recipe makes one generous serving that works well as a dessert or post workout treat. Each serving has 40g of protein and 445 calories.
Why We Love this Recipe
- High in Protein: With 40g of protein, this cheesecake supports muscle recovery while satisfying chocolate cravings.
- No Bake: There is no oven required, making it easy to prepare with minimal effort.
- Rich and Chocolatey: Cocoa, chocolate protein powder, and pudding mix give it a deep chocolate flavour without excess calories.
What is Protein Chocolate Cheesecake?
Protein Chocolate Cheesecake is a no bake cheesecake made with a biscuit base and a creamy chocolate filling. It sets in the fridge rather than being baked, resulting in a smooth and spoonable texture.
This version is high protein thanks to Greek yoghurt, light soft cheese, and chocolate protein powder. It is designed for anyone looking to increase protein intake while still enjoying dessert style recipes.
Protein Chocolate Cheesecake Nutrition
This cheesecake balances indulgence with strong macros, making it suitable for a high protein diet. It works well as an evening dessert or a higher calorie snack around training. Here’s the nutritional breakdown per serving:
Calories: 445
Protein: 40g
Carbs: 42g
Fat: 16g
Ingredients
- Digestive biscuits: Form the crunchy base and give structure to the cheesecake.
- Unsweetened cocoa powder: Adds a deep chocolate flavour to the base without extra sugar.
- Butter: Binds the biscuit crumbs together to create a firm base.
- Fat free Greek yoghurt: Adds creaminess while keeping fat low and protein high.
- Light soft cheese: Gives the filling its classic cheesecake texture and flavour.
- Chocolate protein powder: Boosts protein and provides the main chocolate flavour.
- Sugar free chocolate pudding mix: Helps thicken the filling and enhances the chocolate taste.
- Sweetener: Allows you to control sweetness without adding extra calories.
How to Make Protein Chocolate Cheesecake
See recipe card for ingredient quantities and full instructions.
I start by crushing the digestives and mixing them with melted butter, cocoa powder, and sweetener until fully combined. This gets pressed firmly into the base of a small jar or ramekin to create the cheesecake base.
Next, I mix the yoghurt, soft cheese, protein powder, pudding mix, and sweetener until smooth and thick. Once combined, I spoon it over the base and smooth the top.
After chilling in the fridge for a couple of hours, the cheesecake sets into a creamy, chocolatey dessert that is ready to eat.
Tips
- Press the base firmly: This helps the biscuit layer hold together when serving.
- Mix until smooth: Fully blending the protein powder prevents lumps in the filling.
- Taste before chilling: Adjust sweetener before setting to suit your preference.
- Chill for long enough: Two hours minimum gives the best texture.
- Use a small container: A narrower jar helps create clean layers.
Recipe Variations & Substitutions
- Change the protein flavour: Chocolate brownie or fudge flavours work well here.
- Swap the biscuits: Use reduced sugar biscuits if you want to slightly lower carbs.
Storage
Store the cheesecake covered in the fridge and consume within 24 hours for best texture. This recipe is not suitable for freezing.
Frequently Asked Questions
Yes, it can be made a few hours in advance and kept chilled until ready to eat.
The pudding mix helps thicken the filling, so removing it may result in a softer texture.
This usually means it needs more chilling time or the filling was not mixed thick enough.
More High Protein Dessert Recipes
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Protein Chocolate Cheesecake
Equipment
- 1 Small Bowl
- 1 Spoon
- 1 Small Jar or Ramekin
- 1 Rolling Pin
Ingredients
Base
- 2 Digestive Biscuits
- 10 g Butter
- 1 tsp Unsweetened Cocoa Powder
- Sweetener
Toppings
- 80 g Fat Free Greek Yoghurt
- 60 g Light Cream Cheese
- 1 tbsp Sugar Free Chocolate Pudding Mix
- 1 scoop Chocolate Whey Protein Powder
- Sweetener
Instructions
- Crush the digestive biscuits into fine crumbs. Melt the butter and mix it with the biscuit crumbs, cocoa powder, and sweetener until evenly combined.
- Press the mixture firmly into the base of a small jar or ramekin to form the cheesecake base.
- In a mixing bowl, combine the Greek yoghurt, light soft cheese, chocolate protein powder, pudding mix, and sweetener until smooth and thick.
- Spoon the cheesecake mixture over the base and smooth the top.
- Place in the fridge for at least 2 hours to fully set before serving.
