Chocolate No-Bake Cheesecake
This lowish-carb cheesecake is packed with about 30 grams of protein per tiny slice with no added sugar. No oven required either. Very filling.
Ingredients
- 8 ounces (one standard block) cream cheese. I used fat-free to lower the overall calories.
- 1 cup Greek yogurt, nonfat plain
- 2 cups chocolate Metabolic Drive Protein (6 scoops)
- 1/2 cup walnuts or raw nuts of choice
- 1/2 cup baking Splenda or sweetener of choice
- 1 package (0.25 oz) gelatin, unflavored
- 2 pieces (14g) baking chocolate (unsweetened, 100% cocoa)
- 2/3 cups water for boiling the gelatin
Directions
- Finely chop the nuts. A food processor works well. Layer evenly into the bottom of a 6-inch springform pan. This is your crust.
- Boil two-thirds cups of water, add gelatin, and stir until dissolved. Add to blender pitcher.
- Add all other ingredients to the blender and pulse.
- Pour the mixture into the springform pan.
- Chop or slice the baking chocolate and sprinkle over the top (or throughout the mixture like I did here).
- Refrigerate for 3-4 hours to let it set.
No springform pan? Just use any pie dish. This would even work divided in coffee cups since there’s no baking required.
Calories & Macros
- Servings 6
- Calories 250
- Protein 30g
- Carbs 14g
- Fat 9g
BTW, this works without the walnut crust if you want to drop the calories a bit, but walnuts are great for you so I suggest keeping them in.