The Best High Protein Chocolate Cheesecake (Easy Healthy Recipe)

The best high protein chocolate cheesecake recipe! This low fat, low calorie dessert is healthy, creamy, chocolatey, and made easily with Greek yogurt.

The Story Behind This Recipe

Okay I have a confession to make: this chocolate protein cheesecake recipe has been sitting on my to-do list for over a year. I clearly waited way too long to finally make it, because oh my goodness, it turned out absolutely beautiful!

Outside of always having a serious sweet tooth, the reason I made this cheesecake was because I had some leftover low-fat cream cheese to finish up after making my Blueberry Cheesecake Croissant, and I hate letting good ingredients go to waste. I baked it on the weekend and managed to squeeze in some time to film this recipe during my lunch break at work on a random weekday. Let me tell you, doing the taste test of this ultra-creamy, chocolatey beauty was the ultimate end to my lunch break right before jumping into back-to-back meetings, haha.

Because husband and I are currently doing long-distance, I ended up freezing ¾ of it and took it with me on my flight from Vancouver to San Diego. I was genuinely surprised by how well it traveled-it was still perfectly frozen when I got to our SD home eight hours later! This is definitely good to know for next time that a healthy cheesecake travels like a dream. Now, you get to skip the year of waiting and make this macro-friendly treat today to satisfy your cravings!

Ingredients for the Best Chocolate Cheesecake Recipe

This recipe make the best high protein chocolate cheesecake with simple ingredients! A few pantry staples are what you need to make this a reality -

See recipe card at the bottom of the page for the measurements!

• Eggs (1 Whole + 2 Whites): Binds all the ingredients together and gives the dessert its structure while keeping the overall macros incredibly lean.
  For the white, use liquid egg whites or the whites from two large eggs.
• Nonfat Plain Greek Yogurt: Adds moisture and that classic cheesecake tang with a massive protein boost, but also keeps the fat super low.
  • Sub: Any low-fat or whole-milk Greek yogurt. Use coconut yogurt for a dairy free option.
• Low Fat Cream Cheese: Essential for that rich, creamy texture you expect from a dessert, but with a fraction of the calories.
  • Sub: Look for Neufchâtel cheese or blended low-fat cottage cheese. If not, regular cream cheese or cottage cheese also works.
• Unsweetened Almond Milk: Just a splash to thin the batter to the perfect, pourable consistency. You will not need this if you use whey protein instead of whey-casein.
  • Sub: Any milk of your choice - non-dairy or regular skim or whole milk.
• Vanilla Extract: This is to enhance and deepen the rich chocolate flavors.
• Chocolate Protein Powder (Whey-Casein Blend): This serves as the sweetener of the cheesecake, as well as thickens it perfectly for baking. I use Quest Nutrition for my recipes!
  • Sub 1: Plant-based chocolate protein (like KOS or Truvani) works, but you may need some extra sweetener like stevia in this case.
  • Sub 2: I haven't tried, but you could potentially use whey protein. In this case, I would say skip the milk since it will make the batter too thin.
• Unsweetened Cocoa Powder: Gives this cheesecake recipe its intense, decadent chocolate flavor.
• Cornstarch
  • Sub: Arrowroot powder or tapioca flour.

Pro-Tips for This Low Calorie Chocolate Cheesecake

• Avoid Over-Baking: It is totally normal if the center still looks a bit wobbly when the timer goes off! The residual heat during the slow cooling process will finish setting the cake.
• The Parchment Paper Rule: Don't forget to line the absolute bottom of your pan with a parchment paper round! Because this is a crustless recipe, the baked batter will stick directly to the bottom of the pan if it is unlined, making it a nightmare to remove cleanly. 
• Use Room Temperature Ingredients: Make sure your cream cheese, yogurt, and eggs sit on the counter for a bit before mixing. Cold ingredients create tiny lumps, and you want this batter to be perfectly smooth.
• The Whey-Casein Difference: For the ultimate thick and creamy consistency, a protein powder blend works best. If you substitute a pure whey powder, remember to omit the almond milk completely so the mixture doesn't turn out too runny.
• Don't Skip the Foil Shield: Wrapping the outside of your pan tightly in heavy-duty aluminum foil is crucial. It keeps the water from leaking into your cake, ensuring the edges stay perfectly intact.

Storage and Freezing Tips for This Low Fat Chocolate Cheesecake

Because this high-protein low fat chocolate cheesecake contains fresh dairy, proper storage is key to keeping it fresh and delicious:

• In the Refrigerator: Keep your chilled slices in an airtight container in the fridge for up to 5 days. It actually tastes even richer and more deeply chocolatey on days two and three!
• In the Freezer: This fitness-friendly chocolate cheesecake freezes beautifully. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag for up to 3 months.
• How to Thaw: When you are ready to enjoy your crustless protein chocolate cheesecake, simply transfer a slice to the fridge the night before, or let it sit on the counter at room temperature for about 30 to 45 minutes before diving in.

Some more high protein cheesecake recipes to try:

• No Bake Mini Protein Cheesecake Bites
• Healthy Ricotta Cheesecake
• Cottage Cheese Protein Cheesecake
• Single Serving Protein Cheesecake