Chocolate Protein Cheesecake

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With a high protein crust and creamy filling, this chocolate protein cheesecake recipe is easy to make and so indulgent!

Cook Time30

Total Time30

Course: Dessert

Cuisine: American

Keyword: cheesecake, chocolate, cream cheese, protein, protein powder

Servings: slices

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.
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