Amazing Mocha Protein Cheesecake Recipe

I can’t really think of anything I like better than chocolate, cheesecake, and coffee.

So when those ingredients magically combine into one delicious, protein-filled snack? Boom! You can’t get much better than that.

And that’s exactly what this recipe does. Better yet, it’s easy to make, seriously good, and unbelievably healthy. It contains zero added sugar, and will actually fill you up and leave you feeling satisfied, unlike regular cheesecake which is packed with both sugar and unnecessary calories.

Here’s the recipe:

Ingredients for the crust (optional):

1/2 cup almond meal (or ground almonds)
1 1/2 Tbsp almond butter

Ingredients for the filling:

1 cup low fat greek yogurt
1 cup low fat cottage cheese
1/4 cup chocolate whey protein powder
1 egg white + 1 whole egg (2 egg whites or 2 eggs would work too)
2 Tbsp coconut flour
2-3 Tbsp unsweetened cocoa powder
1 shot espresso or freshly brewed coffee

Optional: Berries and chocolate for topping

Heat your oven to 325 degrees Fahrenheit. While the oven is warming up, mix together the crust in a small or medium-sized bowl.

If it seems a tiny bit dry, add a little bit of almond milk (or other milk) until it’s crumbly but sticks together. You can also add sweetener if you want, but I didn’t think it needed any. Spread the mixture evenly on the bottom of a springform pan (I used a 7” one).

Next, combine all the ingredients except for the espresso and blend everything together. You can either use a regular mixer or a blender (I used a Vitamix and it worked beautifully), but try and mix it enough so that there are no cottage cheese chunks left.

Pour the mixture on top of the crust in the springform pan, then slowly swirl the espresso in so that a pretty pattern forms. I had a few spilling issues this time around (yeah, I’m not always graceful) so I ended up just mixing it all together, but I’ve done this during previous attempts and it worked wonderfully.

Cook the cheesecake for about 40 minutes, or until it’s still a little jiggly in the center. Remove it and let it cool, then place it in the refrigerator. If you can leave it overnight that’s ideal, but if you just can’t wait that long try and let it set for about four hours.

Once the cheesecake is chilled, you can cut it into slices and top with whatever you want. I melted a square of dark chocolate and cut up a few strawberries and it was absolutely delicious, but you can get creative with whatever toppings you want.

Serve chilled, and try not to eat the entire thing in one sitting!

Macros (per 1/6 cheesecake, with crust):

Calories: 198
Protein: 17.5g
Carbs: 9g
Fat: 10g
Fiber: 3.5g

Macros: (per 1/6 cheesecake, without crust):

Calories: 116
Protein: 14.5g
Carbs: 6.5g
Fat: 3.5g
Fiber: 2g

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8 thoughts on “Amazing Mocha Protein Cheesecake Recipe”

    • You could put a little almond flour in instead? The recipe is pretty forgiving though so it’ll probably still work if you leave it out. You might need to adjust the flour/liquid ratio though just to make sure it has a nice consistency.

  1. I am soooooo going to attempt making this cheesecake this weekend :-O. I’m handsomely confident around the kitchen, but this will be my first crack at actually baking something from scratch. LOL wish me luck :-D.

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