Fudgy, High-Protein Chocolate Cheesecake
- Chef Josh Gale
- May 2
- 1 min read
Updated: May 20
By now, you’ve probably noticed a theme with me: I have a serious sweet tooth, but I’m always on a mission to make my cravings a little more wholesome. Basically, I want to have my cake (or cheesecake) and feel good about it, too.
This fudgy chocolate protein cheesecake is peak “me in dessert form.” It’s rich, velvety, and deeply chocolatey—but packed with enough protein to make it feel like a power move, not a cheat day.
I made it when I was craving something decadent but didn’t want the sugar crash that usually comes with it. And let me tell you… it delivers. Whether it’s post-workout or post-Netflix spiral, this one’s been saving me all week.
Fudgy, High-Protein Chocolate Cheesecake Recipe
Ingredients:
1 cup cottage cheese
1 cup Greek yogurt
2 eggs
1/4 cup cocoa powder
1/2 cup maple syrup or honey
2 tbsp cornstarch
1 tsp vanilla
Instructions:
Blend ingredients in a blender until smooth.
Pour into a parchment lined 6” round baking dish.
Bake at 325F for 45-50 minutes until the edges of the cake feel slightly firm and the centre is still soft. The cake will still seem quite liquid in the centre but that’s what we’re looking for.
Cool in the fridge for a minimum of 8 hours. Overnight is best.
Enjoy...and let me know what you think!
Like what you see? Join theChefOutWest Club and get my FREE E-book for a limited time
