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This is an easy no-bake chocolate & vanilla protein cheesecake to help with a sweet craving. Made in a cupcake mold for a perfect single serving treat.
This mini protein cheesecake combines pure almond flour and cacao with a touch of sweetener for the crust. The filling uses Trutein vanilla bean protein powder. Red Velvet Cake, Chocolate, or Salted Caramel are also great options. Trutein is a blend of whey, egg, and casein proteins.
This recipe also works with plant-based protein powders. I recommend chocolate with a bit of cacao added as well as a dash of sweetener.
It’s hard to be patient, but place in freezer for at least 20 minutes to chill and firm them up before enjoying. 🙂
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Chocolate & Vanilla Protein Cheesecake
Ingredients
For the cheesecake filling:
- 14 g Trutein Vanilla Bean Protein Powder
- Use code “modus20” for 20% discount
- 50 g Plain non-fat Greek yogurt
- .
For the chocolate crust:
- 9 g almond flour
- 5 g cacao powder
- 2 g Splenda, or sweetener of choice.
- 2.5 tsp water
Instructions
- In a small bowl, mix together almond flour and cacao powder. Then, stir in the water and mix until a thick paste is formed.
- In a separate small bowl mix together protein powder and yogurt. Blend together with a spoon, it will take about a minute to thoroughly mix them.
- Lightly mist a silicone cupcake mold with cooking spray (to ensure the cheesecake will release).
- Take the chocolate mixture and spoon into the bottom of one of the wells. The mixture will be sticky, gently press down with your fingers.
- Place the yogurt mixture on top of the chocolate mixture.
- Place cupcake mold in freezer for minimum of 20 minutes before consuming.
- Add toppings as you like – I recommend strawberries
Notes
- Nutrition per cheesecake: 137 Cal, 20 g Protein, 9 g Carbs, 2 g Fat.
- This is for one personal sized cheesecake. To make a larger batch, scale the ingredients linearly. Keep extras stored in freezer and thaw for at least 25 minutes at room temperature before eating, or if in a hurry ~90 seconds in microwave on power level 1 until slightly soft.
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