Chocolate No-Bake Cheesecake

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.


  • 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


  1. Finely chop the nuts. A food processor works well. Layer evenly into the bottom of a 6-inch springform pan. This is your crust.
  2. Boil two-thirds cups of water, add gelatin, and stir until dissolved. Add to blender pitcher.
  3. Add all other ingredients to the blender and pulse.
  4. Pour the mixture into the springform pan.
  5. Chop or slice the baking chocolate and sprinkle over the top (or throughout the mixture like I did here).
  6. 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.