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high protein double chocolate cheesecake freshly baked

Double Chocolate High-Protein Cheesecake

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Rich, creamy, and packed with chocolate flavor, this high-protein cheesecake is made with low-fat cream cheese, fat-free cottage cheese, and chocolate protein powder. The chocolate frosting swirl creates a simple marbled finish that makes it look as good as it tastes.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 278
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cheesecake Base
  • 16 oz low-fat cream cheese, softened 2 blocks
  • 2 cups fat-free cottage cheese
  • 4 large eggs
  • 1 cup Splenda or preferred sweetener
  • 2 scoops chocolate protein powder whey/casein blend recommended
  • 1/4 cup unsweetened cocoa powder
  • 1 pinch salt
Chocolate Swirl
  • 1/4 cup store-bought chocolate frosting

Equipment

9-inch Springform Pan
9-inch Springform Pan
Food Processor
Kitchen Scale
Digital Kitchen Scale

Method
 

  1. Preheat the oven to 325°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly coat the sides with cooking spray.
  2. Add the cream cheese, cottage cheese, eggs, Splenda, chocolate protein powder, cocoa powder, and salt to a blender or food processor. Blend until completely smooth, scraping down the sides as needed to eliminate all curds.
  3. Pour the chocolate cheesecake batter into the prepared springform pan.
  4. Microwave the chocolate frosting for about 10–15 seconds in a microwave-safe bowl, just until warm and pourable.
  5. Drizzle the melted frosting across the top of the cheesecake in parallel lines. Using the tip of a knife, gently swirl the frosting through the batter to create a marbled pattern.
  6. Bake for 45–50 minutes, or until the outer edges are set and the very center still has a slight jiggle when shaken.
  7. Turn the oven off, crack the oven door open about two inches, and leave the cheesecake inside to cool slowly for 15–20 minutes.
  8. Remove from the oven and cool completely at room temperature before covering and refrigerating for at least 6 hours (preferably overnight) before slicing.

Nutrition

Calories: 278kcalCarbohydrates: 13gProtein: 20gFat: 15g

Notes

Double Chocolate High-Protein Cheesecake Tips & Expert Strategy

TEXTURE NOTE: The final cake should be dense, rich, and velvety like a classic NY style cheesecake. Be sure to blend your cottage cheese completely to avoid any grainy texture.
SUBSTITUTION WARNING: If you substitute greek yogurt for the cottage cheese, the cheesecake will have a noticeably tangier profile. Also, ensure you use a whey/casein blend protein powder to prevent the cake from drying out.
BETTER LATER: Do not rush the chilling step. This cheesecake needs at least 6 hours in the fridge to set completely and achieve its signature clean-slice texture.
SERVING TIP: Slice this cake using a warm, clean knife (dipped in hot water and wiped dry between cuts) to get professional-looking bakery slices.

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