Chocolate Protein Cheesecake - Over 20g Of Protein!

Whip up this healthy chocolate protein cheesecake recipe with just six ingredients and a high protein chocolate cookie crust!

My favorite chocolate protein cheesecake

The ultra rich cheesecake will remind you of a decadent chocolate mousse.
Yet it’s secretly high protein, with over 20 grams of protein per slice!
Smooth and creamy texture on top, plus a crunchy dark chocolate cookie bottom. This is one healthy dessert that does not taste healthy in the slightest.
The recipe can be low sugar, low carb, high in iron, and low calorie, with gluten free, dairy free, and vegan options included as well.
And the best part? Each bite is so much better than anything you could ever order from Cheesecake Factory, at a fraction of the cost.

You may also love these Protein Brownies

Step by step recipe video

High protein chocolate cheesecake ingredients

Cream cheese – Full fat cream cheese or some brands of vegan cream cheese work. Options include Philadelphia, Tofutti or homemade Vegan Cream Cheese.

Chocolate protein powder – Go with a brand of protein powder you already know you love. Feel free to try other flavors too, such as mocha or chocolate peanut butter protein.

*If you want a recipe without protein powder, make this Chocolate Cheesecake. No protein powder, and it still has over 10 grams of protein per slice.

Yogurt – Use any thick plain yogurt, including Greek yogurt or dairy free coconut yogurt. Or substitute an equal amount of mashed banana, pumpkin, or cottage cheese.

Dutch cocoa powder – Available at most regular grocery stores or online, Dutch processed cocoa powder gives you a darker brownie flavor than standard unsweetened cocoa powder.

Sweetener – You can choose granulated white sugar, unrefined sugar (coconut or date sugar), pure maple syrup, or honey. For sugar free chocolate protein cheesecake, xylitol or granulated monk fruit blend are both good options.

Vanilla extract – Pure vanilla extract perfectly compliments the chocolate flavor. You may swap the extract for vanilla bean paste if you wish.

High protein pie crust

Looking to get even more protein into this cheesecake, I took my classic no bake Oreo cookie crust recipe and simply swapped the Oreos for a higher protein option. Worked like a charm!

25 protein chocolate sandwich cookies, such as Lenny & Larry’s (traditional chocolate sandwich cookies also work)
1/4 cup butter or plant based alternative, melted (coconut oil also works)

In a food processor or large Ziploc bag, process or smash the full cookies (including the filling) until finely crumbled.

Stir in the melted butter or oil with a spoon, then press this chocolatey dough into an eight or nine inch round springform pan.

Using either your hands or a spoon and a sheet of parchment paper, press down very firmly. The crumbles should take up the entire bottom of the pan.

Refrigerate while you make the cheesecake filling. Or speed things up by preparing the crust ahead of time and refrigerating overnight.

While the food processor is out, try this Healthy Chocolate Mousse

How to make chocolate protein cheesecake

Bring the cream cheese to room temperature. This will help with smoother blending later.
Prepare the optional crust (or any crust of your choice) in an eight or nine inch round springform pan. Set the crust aside while you prepare the cheesecake.
Preheat the oven to 350° Fahrenheit (176° Celsius).
Add the softened cream cheese, yogurt, protein powder, cocoa powder, sugar, and pure vanilla extract to a large blender or food processor. Process until smooth and evenly combined. Do not overwhip, because it encourages air bubbles to form that may burst while baking and create cracks in the top of the pie.
Use a spatula to spread the filling into the springform pan, on top of the crust.
Fill any baking pan about two thirds of the way up with water. Place this pan on the lower rack of the oven. (This is a great trick to add moisture to the oven and yield a soft cheesecake instead of a dry, cracked one.)
Place the pan with the cheesecake on the center rack of the oven, above the pan of water.
Bake thirty minutes if using a nine inch pan, or thirty five minutes for an eight inch pan. Then turn off the heat and let the protein dessert sit in the closed oven for an additional five minutes.
Remove from the oven and set on the counter. Once cooled, transfer the pan uncovered to the refrigerator and chill at least six hours or overnight. The fudgy protein filling will continue to firm up as it cools.
After a day, store leftovers covered in the refrigerator for up to four days. Or slice and freeze in an airtight container for up to two months. Thaw before serving.

1. Allow cream cheese to come to room temperature, and prepare your crust of choice in an 8 or 9 inch springform pan. Set the crust aside.
2. Preheat the oven to 350° Fahrenheit or 176° Celsius.
3. In a large food processor or blender, blend the softened cream cheese, yogurt, protein powder, cocoa powder, sweetener, and vanilla extract until smooth. Do not overwhip.
4. Spread the chocolate protein cheesecake filling evenly into the prepared springform pan.
5. To add moisture to the oven, fill any baking pan 2/3 of the way up with water. Place the pan of water on the oven’s lower rack.
6. Now place the unbaked cheesecake on the oven’s center rack. Bake 30 minutes if using a 9 inch pan or 35 minutes in an 8 inch pan.
7. Turn off the heat but leave the oven door closed and let the cheesecake sit in the turned-off oven for an additional 5 minutes.
8. Then carefully remove the pan from the oven and let it cool on the counter.
9. Once fully cooled, transfer the pan (uncovered) to the refrigerator and chill 6 hours or overnight, during which time the texture will firm up considerably.
10. Once fully cooled, transfer the pan (uncovered) to the refrigerator and chill 6 hours or overnight, during which time the texture will firm up considerably.
11. Store any leftovers after a day in a covered container in the refrigerator for up to 4 days. Or slice and freeze for up to 2 months, and thaw before serving.

Chocolate desserts with protein

Black Bean Brownies

Chocolate Protein Cookies

Chocolate Chia Pudding

Energy Balls

Protein Peanut Butter Cups

Healthy Chickpea Cookie Dough

Chocolate Frozen Yogurt