Marry Me No Bake Chocolate Protein Cheesecake (Lower Sugar, High Fiber)
macros per serving — u003cstrongu003e8 slicesu003c/strongu003eu003cbru003eu003cstrongu003e≈ 364 caloriesu003c/strongu003eu003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~14 gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~29–30 gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~22 gu003cbru003eu003cstrongu003efiber:u003c/strongu003e ~10–11 gu003cbru003eu003cstrongu003enet carbs:u003c/strongu003e ~9–10 gu003cbru003eu003cbru003emacros per serving — u003cstrongu003e10 slicesu003c/strongu003eu003cbru003eu003cstrongu003e≈ 291 caloriesu003c/strongu003eu003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~11 gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~23–24 gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~18 gu003cbru003eu003cstrongu003efiber:u003c/strongu003e ~8.5–9 gu003cbru003eu003cstrongu003enet carbs:u003c/strongu003e ~8 g
Servings 8 servings
Calories 364kcal
Ingredients
- chocolate date brownie crust 1 cup almond flour 1/3 cup flax meal 1/2 cup cocoa powder 1 cup medjool dates, pitted 1/2 cup runny almond butter (or cashew or sunflower seed butter) 1 tsp vanilla extract 1/4 cup unsweetened dairy-free milk, plus 1–2 tbsp as needed
- thick u0026 creamy chocolate protein cheesecake filling 1½ cups 2% or full-fat cottage cheese ⅔ cup lakanto chocolate chips, melted 1/3 cup chocolate protein powder 2 tbsp cocoa powder 2–3 tbsp maple syrup or sugar-free syrup, to taste 1 tsp vanilla extract pinch of sea salt
- topping 1 cup fresh raspberries
Instructions
- line an 8-inch springform pan or square pan with parchment paper. add all crust ingredients to a food processor. blend until a thick, sticky dough forms that holds together when pressed. add an extra tablespoon or two of milk if needed.
- press crust firmly and evenly into the prepared pan. place in the freezer while you prepare the filling. add cottage cheese to a high-speed blender or food processor and blend until completely smooth and creamy, scraping down the sides as needed.
- add melted (slightly cooled) chocolate, protein powder, cocoa powder, sweetener, vanilla, and salt. blend again until thick, glossy, and mousse-like.
- for best texture: continue blending or whipping for an extra 30–60 seconds to fully aerate and thicken the filling.
- spread filling evenly over the crust and smooth the top. freeze for at least 4-5 hours until fully set. top with fresh raspberries before slicing. let sit at room temperature 5–8 minutes for clean cuts. store in the fridge or freezer.