Protein First: No-Bake Chocolate Cheesecake

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by Chris Shugart

Low-Carb, High Protein Dessert

With 30 grams of protein per slice and no added sugar, this dessert satisfies your cravings without wrecking your eating plan.

The protein leverage effect makes it easy to lose fat and keep it off. It’s simple: if your protein intake is too low, your body “asks” for more by making you hungry. For most people, this protein threshold is roughly 100 to 135 grams daily.

Protein leverage is a powerful part of what we call “protein-first” eating. Eat a protein-centric diet, and your body composition goals will be much easier to hit and maintain. And you don’t have to live off of batch-prepped, reheated chicken breasts. Use MD Protein (Buy at Amazon) to whip up protein-packed desserts like this.

This lowish-carb cheesecake is packed with 30 grams of protein per tiny slice with no added sugar. No oven required either. Very filling.

Ingredients

Directions

  1. Finely chop or food-process the nuts. 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 the MD Protein (Buy at Amazon) and all other ingredients (minus the chocolate pieces) 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.

  6. Refrigerate for 3-4 hours to let it set.

No springform pan? Just use any pie dish. This even works divided into coffee cups since there’s no baking required.

Calories & Macros

  • Servings 6
  • Calories 250
  • Protein 30g
  • Carbs 14g
  • Fat 9g

More protein recipes here: Protein Delights.

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I appreciate T Nation effort to provide some healthy dessert recipes, however, my wife and I agree having made the cheesecake type desserts including cookies as presented have been extremely disappointing.

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Did you use MD Protein?

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BTW, this recipe works great without the chocolate bits using vanilla MD Protein if you like a more traditional cheesecake. You could also drop some calories by making the “crust” from sliced strawberries.

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I was just about to ask this!

Did you keep the baking chocolate and just swap the MD from Chocolate to Vanilla?

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As long as you stick to the basic ingredients and ratios (water, gelatin, yogurt, cream cheese, protein powder, sweetener), you can change it up easily. Add or leave out chocolate bits, change or leave out the crust, make additions like berries (stir in after blending), or even add in some other flavors by using sugar-free preserves. Since it’s a no-bake recipe, it’s hard to mess up.

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A question from social media about this recipe:

“Why use fat-free cream cheese?”

Use what you want, but my goal with most of these recipes is to keep the protein high and the calories somewhat reduced. Call it “volumization.”

In this case, the protein is the same but the calorie difference is huge: 230 calories for nonfat cream cheese vs. 800 calories for full-fat. So, it’s not about “being scared of dietary fat” but rather dropping 570 calories from the total count, or almost 100 per slice. Then you can eat more of it! :grinning:

Same with the use of fat-free yogurt.

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This one tastes like the real stuff !!

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Looks great! Let me know if you try the traditional version.