A rich and creamy cheesecake packed with protein, featuring a smooth vanilla filling with chocolate chips on a crunchy almond flour crust. A guilt-free dessert that satisfies your sweet tooth while keeping you on track!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes (+ chilling time)
- Yield: 8 servings 1x
- Category: Dessert, High-Protein Snack
- Method: Baked
- Cuisine: Healthy, Gluten-Free
- Diet: Gluten Free
Ingredients
Units
Scale
For the Crust:
- 1 cup almond flour
- 2 tablespoons cocoa powder (optional)
- 2 tablespoons melted coconut oil
- 2 tablespoons honey or maple syrup
For the Filling:
- 2 cups Greek yogurt (or low-fat cream cheese)
- 1 cup cottage cheese or ricotta
- 1/2 cup vanilla protein powder
- 1/4 cup honey or maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips
Instructions
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Preheat & Prep:
- Preheat oven to 325°F (165°C).
- Grease a springform pan.
-
Make the Crust:
- In a bowl, mix almond flour, cocoa powder, coconut oil, and honey until combined.
- Press into the bottom of the pan.
- Bake for 8 minutes, then let cool.
-
Prepare the Filling:
- In a blender or food processor, mix Greek yogurt, cottage cheese, protein powder, honey, eggs, vanilla extract, and salt until smooth.
- Fold in chocolate chips and pour the mixture over the crust.
-
Bake the Cheesecake:
- Bake for 35-40 minutes, until set but slightly jiggly in the center.
-
Cool & Chill:
- Let cool completely, then refrigerate for at least 4 hours before serving.
-
Serve & Enjoy:
- Top with extra chocolate chips if desired.
Notes
- Swap chocolate chips for fresh berries or coconut flakes.
- For a no-bake option, use a pre-made almond flour crust and let the filling set in the fridge.
- Store in an airtight container in the fridge for up to 5 days.
Find it online: https://yumfoodusa.com/protein-cheesecake/